3 scallions white and green
parts finely chopped, about 1/4 cup
1/2 cup finely chopped fresh basil leaves, lightly packed
2 tablespoons freshly squeezed lemon juice
1 heaping tablespoon Dijon mustard
1 tablespoon virgin olive oil
1 small garlic clove, finely chopped
1 scant teaspoon sea salt
1 teaspoon freshly ground black pepper
1 cup mayonnaise (I like Best Foods)
1 cup plain yogurt (wadda think, my homemade of course!) : )
1/2 cup finely chopped fresh basil leaves, lightly packed
2 tablespoons freshly squeezed lemon juice
1 heaping tablespoon Dijon mustard
1 tablespoon virgin olive oil
1 small garlic clove, finely chopped
1 scant teaspoon sea salt
1 teaspoon freshly ground black pepper
1 cup mayonnaise (I like Best Foods)
1 cup plain yogurt (wadda think, my homemade of course!) : )
Be sure to chop the onions,
basil and garlic extra fine. Add all the
ingredients together in a bowl and stir. Pour into a jar and refrigerate. The flavors are best after a day's rest, so if
you can, make this a day ahead of serving. It lasts about a week in the
refrigerator.
makes about 2 cups
I tend to always dress my salads with vinaigrettes(which I love), but this yummy dressing was a real treat for me. It is full of flavor and easy to make.
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