Salad dressing recipes
Meditteranean tomato and yogurt dressing
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7 min
General
Ingredients
- 2 medium plum tomatoes, peeled and chopped 2 medium plum tomatoes, peeled and chopped
- 1/4 cup extra virgin olive oil 60 ml extra virgin olive oil
- 1/4 cup plain non fat or low fat yoghurt 60 ml plain non fat or low fat yoghurt
- 2 tbsp red wine vinegar 30 ml red wine vinegar
- 2 tbsp lemon juice 30 ml lemon juice
- 1/2 tsp dried oregano 2.5 ml dried oregano
- 1/2 tsp dried basil 2.5 ml dried basil
- 1/2 tsp mustard powder 2.5 ml mustard powder
- 1/4 tsp black pepper 1.2 ml black pepper
- Dash of cayenne (optional) Dash of cayenne (optional)
- Dash of garlic powder Dash of garlic powder
- Salt to taste Salt to taste
Method
Put the chopped tomatoes,
the lemon juice and the vinegar in a blender and blend at high speed until smooth. Lower the blending speed to medium while adding the rest of the ingredients.
Chill for several hours (for best results overnight) before serving.
Makes about 1 1/2 cups of dressing.
Chill for several hours (for best results overnight) before serving.
Makes about 1 1/2 cups of dressing.
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