Yogurt salad dressing

Random recipe review

Lovely on chopped savoy cabbage!

5/5

Wierd, I know, but I love raw cabbage and this dip/dressing is The Dogs! 💖💖💖

The Judge

Yogurt salad dressing

Servings:	Serves 2
Calories per serving:	30
Ready in:	4 minutes
Prep. time:	4 minutes
Cook time:	None
Difficulty:
Recipe author:	Chef
First published:	6th October 2015

A very simple dressing that is ideal for large crunchy salad leaves. It can be used in larger quantities than conventional oil based dressings. It's almost like a thin mayonaise.

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 6 tablespoons plain yogurt
• 1 tablespoon olive oil
• 1 teaspoon lemon juice
• A pinch of fine sea salt
• A pinch of freshly ground black pepper
• A pinch of sugar
• Up to 3 tablespoons of cold water (see method)
• Chopped chives (optional)

Method

1. Add the ingredients to a bowl and whisk until well combined.
2. I used Greek yoghurt which is fairly thick so it needed to be thinned with 3 tablespoons of cold water. Natural yoghurt may not require as much thinning.
3. Mix in the finely chopped chives

Serving suggestions

Serve in a jug so it can be poured over each serving plate.

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