I think we all play favorites in the kitchen; I know I do. At this writing, this is my most loved dressing, and I drizzle it on everything I can get my hands on!
Recipe information
Yield
Makes about 3/4 cup
Ingredients
1/2 cup plain low-fat yogurt
2 tablespoons freshly squeezed lemon juice
1/4 teaspoon lemon zest salt or fine sea salt
Special Equipment
A small jar with a lid
Preparation
In the jar, combine the yogurt, lemon juice, and salt. Cover with the lid and shake to blend. Taste for seasoning. The dressing can be used immediately. (Store the dressing in the refrigerator for up to 1 week. Shake to blend again before using.)
From Salad as a Meal © 2011 by William Morrow. Buy the full book from HarperCollins or from Amazon.
Reprinted with permission from HarperCollins.
