This simple dressing started out as kind of a made up thing, and has since become a favorite. It doesn’t have any sweetness to it at all, and a quick taste might lead you to be a bit doubtful, but it transforms once it hits a salad. It’s creamy goodness reminds me a bit of what I think Ranch should taste like.
By the way, the biggest problem I have with Ranch, except for the strange taste that bottled dressings so often have, is the texture – the blended, smooth texture, like a thinned out pudding…I think I might be the only one in America that feels this way, though…But back to this Dressing.
Lemon Yogurt Dressing, makes a little more than 1/2 cup
- 3 tablespoons Yogurt
- A good squeeze from half a lemon. If you want it really lemony, add some of the zest
- 2 tablespoons olive oil
- Herbs of choice: a pinch of dried herbs is fine, especially if the dressing is going to sit for awhile, but fresh is better.. If I don’t have herbs, I improvise with a few thinly sliced green onions (always on my windowsill in water, growing.) Some of my favorites? Mint, Parsley, Chives, Thyme, Basil, and sometimes combinations.
- Lots of black pepper, freshly ground, if possible, to taste
- Salt, a pinch, if desired.
- Honey or a bit of sugar, etc., if desired, to taste
- Water, to thin to desired consistency
Shake this up in a small jar, may need to be stirred, as well. This dressing will settle and separate upon standing, just shake back together. If the yogurt is very thick, this may seem as if it doesn’t want to come together – just add a bit of water, a teaspoon at a time.
Note: if you wish for a thicker, creamier type of dressing, a bit of sour cream could be added. I’ve even made this dressing from time to time when I didn’t have any plain yogurt on hand; I’ve scooped off a bit of the top portion of fruit on the bottom yogurt.
So that’s it: a gorgeous, creamy, tangy dressing. I love it on a salad with Salmon added to it, like the one pictured above and mentioned in my post on Canned Salmon.