Makes about 3/4 cup
A small jar, with a lid.
1/2 cup plain low-fat yogurt
2 tablespoons freshly squeezed lemon juice
1/4 teaspoon Lemon Zest Salt or fine sea salt
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.)
This recipe was first published in Salad as a meal.
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