Creamy Yogurt-Herb Dressing
- Prep Time 0:10
- Estimated Cost $6.00
- 7 Comments
My friend Rachel orders a side of ranch dressing with just about everything—way beyond salad. It doesn’t matter what is in front of her—she believes that nearly every food item is improved with a little drizzle of the creamy stuff. She laughs at my grimace as she happily swirls her sushi (or pizza or hamburger or spaghetti) in it.
While I normally subscribe to the school of thought that fresh salad greens need little more than a little good extra virgin olive oil and something acidic, such as balsamic vinegar or lemon juice to be palatable, I do see ranch dressing’s place in the world. My version, made with yogurt and olive oil instead of mayonnaise and buttermilk is light yet satisfying. Pour it over salad, or, if you’re like Rachel, whatever the hell you want.
- 1 cup plain yogurt (whole milk or low-fat) $2 for a quart
- 1 handful fresh basil leaves $1 for a bunch
- 1 handful fresh cilantro or parsley leaves $1 for a bunch
- juice of 1 lemon $0.50
- 2 cloves garlic, peeled Pantry
- pinch each of salt and pepper (more or less to taste) Pantry
- 1/8 cup extra virgin olive oil Pantry
- pinch red pepper flakes $1.50 for 1 oz.
- Puree all ingredients in a blender or food processor. Store in an airtight container (a mason jar works well).
Makes about 1 1/4 cups salad dressing.