- 1 cup plain yogurt
- 1/4 cup ketchup
- 4 teaspoons honey
- 2 teaspoons Dijon mustard
- 2 garlic cloves, minced
- 1/2 teaspoon pepper
- Mixed salad greens
- In a blender or food processor, combine the first six ingredients. Cover and process until smooth. Pour into a jar or bowl; chill for 20 minutes before serving. Serve over salad greens. Store in the refrigerator. Yield: 1-1/3 cups.
Originally published as Creamy Garlic French Dressing in Country Extra July 1998, p49
Reviews for Creamy Garlic French Dressing
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review