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Greek Yogurt Salad Dressing from 1 vote Ingredients cup plain Greek yogurt, I use 2% cup extra-virgin olive oil 2 to 3 teaspoons Dijon mustard, as desired 1 tablespoon honey, see notes below lemon, juiced 1 teaspoon apple cider vinegar 1 clove garlic, pressed or minced teaspoon fine sea salt, or to taste freshly ground black pepper, to taste 1 to 2 tablespoons fresh basil, finely chopped Instructions Add the ingredients to a small bowl and whisk well to combine
Matte Black Antique Dresser chest of drawers Gustavian modern farmhouse style - changing table
Fit Detail: Structured bodice for enhanced support, flowy A-line skirt
Prep Time 20 minutes Total Time 20 minutes Ingredients For the Dressing: 2 tablespoons blood orange juice 1 lime, juiced 1 tablespoon red wine or apple cider vinegar 1 tablespoon honey 1 teaspoon Dijon Mustard 1 small clove garlic minced or pressed Kosher Salt & Black Pepper 1/3 Cup Extra Virgin Olive Oil For the Salad: 3 to 4 cups lightly packed arugula or mixed greens 1 Blood Orange, peeled and sliced 1 Cara Cara Orange, peeled and sliced 1/2 grapefruit, peeled and sliced 1/4 red onion, thinly sliced a handful of fresh mint or parsley, torn cup pomegranate arils (optional) 2-3 tablespoons pistachios grilled chicken or fish (optional) Instructions Make the dressing: In a small bowl or jar, whisk or shake together with the orange juice, lime juice, vinegar, honey, Dijon, and garlic
