Who else gets anxious looking at salad dressings....I mean, some stores have an entire aisle dedicated to salad dressings & salad toppings. How can there be so many options for something that seems so simple?! Good news - we have come to save you from all that stress.
Salad dressings should complement whatever they are being used on (usually, vegetables). They should also actually be a "dressing", and not a drenching! Some dressings can quickly turn a healthy salad into a not-so-healthy meal. Many store-bought salad dressings have excess added sugar, salt, thickeners, and stabilizers. Additionally, store-bought dressings often sit in the fridge door after one use, and months later you will find it has crusted around the edges and smells a little funky...yuck! So for freshness, flavour, and nutritional reasons, we always try to make our salad dressings at home! This way you know exactly what’s going in them, and they always taste fresh & delicious!
This recipe has been inspired by multiple recipes found over time, and to be honest, we make it a little differently every time (sometimes more lemon, sometimes more garlic, sometimes no yogurt...depends how we're feeling!). Our favourite salad to pair this dressing with is a kale & baby arugula salad, but we promise it will taste good with any salad you throw together :)
- 1/4 cup plain nonfat yogurt
- 2 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 1/2 tsp lemon zest
- 1 garlic clove, minced
- 1 tbsp honey
- 1/2 tsp salt
- 1/8 tsp ground black pepper
1. Whisk all ingredients together in a bowl. Drizzle ~1-2 tbsp onto your salad. Serve right away.