Read the label of any bottled, shelf stable salad dressing and you may want to drop it and run. Too many ingredients, too many preservatives. Let’s get back to basics. The following recipe is one that I have made for years and it takes the fear out of eating salad. It can double as a dip, is great with grilled salmon or chicken, and I hate to admit it, but it is the best darn potato chip dip ON THE PLANET!!!
OK, so you might not want to indulge in the potato chip thing very often – I rarely buy them, just too irresistable! Even though this dressing tastes really indulgent, but it is considered a ‘low-fat’ dressing and has an affinity to being pared with sweet and tangy foods. Add some dried cranberries and toasted pecans or almonds to your salad and see what I mean. Oh, and apples, apples are incredible in your salad with this dressing. Really.
Creamy Herb Dressing
6 oz plain yogurt
6 oz mayonnaise (regular or light)
1 Tbls grated onion (or minced and pulverized)
1 clove minced garlic
1 tsp sugar
1 Tbls fresh minced tarragon (or 1 tsp dried)
1 Tbls fresh minced dill (or 1 tsp dried)
1 Tbls fresh minced parsley (or 1 tsp dried)
several grinds black pepper
juice of 1/2 lemon
1/4 tsp salt
pinch cayenne pepper
Mix all ingredients with a whisk. Makes about 2 cups and will keep for approximately 10 days in the refrigerator (as long as you don’t buy any potato chips).