This dressing goes with almost every salad variation you can think of. I love it with mixed greens, roasted beetroot, cucumbers, shredded carrots, and cooked whole grains such freekeh or quinoa.
It’s simple and delicious. Prepare it in advance and store it in the fridge for quick salads during the week. The quantity in the recipes is enough for two medium salads (serves 2-3) or 1 large salad (serves 5-6).
Any Salad Dressing
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Cook Time: 0min
|prep Time: 5min
| total Time: 5min
| servings: 6
Ingredients:
1/3 cup (125g) full-fat yogurt
1/4 cup (60ml) olive oil
2-3 tablespoons lemon juice or apple cider vinegar
2 cloves garlic, crushed or minced
2 tablespoons dijon mustard
1-2 tablespoon honey
1/2-1 teaspoon salt
1/8-1/4 teaspoon black pepper
Instructions:
Mix the ingredients together. Add more lemon juice, salt and pepper to taste. Store in the fridge in a sealed jar for 5 days.
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