The problem with salads, although to be quite honest I do like them, is the dressing. You think you are making a good choice by eating a salad for dinner and then you pour on a claggy dressing that has a ton of fat in it so you opt for the (sometimes chemical-laden) fat free variety, which in my book isn't always the lesser of two evils.
Making salad dressing at home takes 5 minutes at most and is so much heathier and tastier that it really is worth the very minimal effort.
Tonight's dinner was a Greek salad and chicken, so I made a Yogurt Dill dressing to tie the flavors together.
(A helpful hint to catch the lemon pits is to put a small strainer on top of the blender)
Yogurt Dill Dressing
juice of 2 1/2 lemons
2 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 seedless English cucumber, diced
7 oz 2% greek yogurt
1 bunch dill, chopped
3 TB avocado oil or grapeseed oil
1/2 clove garlic, minced
-Put all ingredients into the blender & let it rip!
yields: 2 1/2 cups
Store the dressing in a glass jar, refrigerated, for up 5 days.
*side note: if you like thicker dressings: grate the cucumber first and put the pulp in the strainer to let it drain before putting it in the blender.
No comments:
Post a Comment