This is the dressing used in my Tuna, Chickpea and Broccoli Salad. I doubled the quantity to make four servings. It's creamy and tangy and has considerably fewer calories than traditional ranch dressings made with milk, sour cream or mayonnaise.
Lemon Yogurt Dressing
Makes 180ml (4 x 45ml / 3tbsp per serving)
Ingredients:
- 45ml / 3tbsp lemon juice
- 15ml / 1tbsp vinegar (white wine, sherry, apple cider)
- 10g / 2tsp mustard
- 30ml / 2tbsp olive oil
- 112g / 4oz Greek yogurt, nonfat plain
Method:
In a bowl or salad dressing mixer, combine the lemon juice, vinegar and mustard. Whisk in the olive oil and yogurt. Serve over salad or refrigerate. ENJOY!
Nutritional Information:
Nutritional Information:
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