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Yogurt and Lemon Dressing

我想我们都玩最喜欢在厨房里;我know I do. One day I am all over my Tahini-Lemon-Yogurt Dressing, dreaming up salads and dishes that would marry well with its salty tang. Then, suddenly, I abandon it in favor of another dressing and another direction. At this writing, this is my most loved dressing, and I drizzle it on everything I can get my hands on!

Ingredients

About 3/4 cup

1/2 cup plain low-fat yogurt
2 tablespoons freshly squeezed lemon juice
1/4 teaspoon Lemon Zest salt or fine sea salt
Equipment: A small jar with a lid
  1. 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.)

FromSalad as a Meal© 2011 by William Morrow. Buy the full book fromHarperCollinsor fromAmazon. Reprinted with permission from HarperCollins.
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  • I really liked this dressing. I made it with plain Greek yogurt and thought it complemented the blue cheese in the cobb salad really nicely! It was a tad thick so I added some heavy cream that I had in the fridge.

    • gailf

    • Alamo, CA

    • 8/17/2015

  • As the comment above the recipe indicates, this is supposed to be a Tahini-Yogurt-Lemon dressing, not just yogurt and lemon juice. The recipe must have been entered incorrectly here, but is available elsewhere. The actual recipe is as BA has it (1/2 c. yogurt, lemon juice) plus the following: 2 plump, moist garlic cloves, peeled, halved, and green germ removed 1/4 cup tahini (sesame paste) You can see how with garlic and tahini, it is much more interesting! Even just the garlic would help.

    • Anonymous

    • 7/4/2012

  • All I know is that we both had seconds, which didn't leave enough for a second night! Not amazing... but pretty darn good nonetheless.

    • terriinnc

    • Edenton, NC

    • 4/4/2012

  • Ew-- just ew. It's awful. And, if you are making it for the Cobb salad recipe, just DON'T. Use a good ranch or another rich, creamy dressing instead. I was smart enough to taste this before slathering it on my salad. It was sour and lifeless and just plain bad.

    • thanksalot

    • 9/4/2011

  • Had a 6 oz container of Fage fat freeGreek yogurt,added 3 scant tbsp lemon juice, the zest and salt, then tweaked with about 2 tbsp Helmans low fat mayo and some McCormick grill mate lemon pepper with herbs, will make a great dip for veggies or be good mixed in a chicken salad. maybe a liile humus mixed in would be good as a dip

    • Anonymous

    • Southfield MI

    • 6/12/2011

  • What is the name of the Tahini Dressing?

    • cagii

    • 6/10/2011

  • A Cook: I think she's saying this dressing has replaced the tahini dressing as her favorite. :D

    • elnant

    • 5/4/2011

  • Where's the tahini???

    • Anonymous

    • mountain view

    • 5/4/2011

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