Poppy Seed Dressing (with Greek Yogurt)
I went through a rough period where I wasn't eating nearly enough vegetables. I found that I was a lot more likely to eat a salad when I bought a pre-made bag. And then I realized that I didn't love just olive oil and vinegar as much as I'd tried to convince myself. On the other hand, store-bought salad dressings are full of sugar and other weird ingredients. I'd tried making my own before, and I was... less than successful. So I laced up my boots and tried my hand at it again. So here it is: my first successful salad dressing!
Poppy Seed Dressing
Yield: approx.1/3 cup | Prep Time: 2 minutes |Wait time: 15-30 minutes
#salad #saladdressing #preservativefree #lowsugar #glutenfree #easy
Ingredients:
3-4 T Plain Greek Yogurt
6 T Avocado Oil
*1/2 T Agave
3-5 tsp White Vinegar
1 pinch salt to taste
1/2 tsp Poppy Seeds
Suggested Salad:
Spinach
Carrots
Broccoli
Chopped apple
Blueberries
Cucumber slices
Sliced almonds (briefly toasted in a pan)
Mix 3 T yogurt, 6 T avocado oil, and 3 tsp vinegar in a bowl until evenly distributed, then walk away
After about 15 minutes, check on it, if it looks white and creamy, and you can't see little pockets of oil, add the rest of the ingredients and stir
If it still looks like the oil and yogurt aren't fully combining, add the fourth tablespoon of yogurt and 1-2 more teaspoons of white vinegar, and allow it to sit for another 15 minutes
By now, it should be fully combined (if not, wait longer). Stir in the rest of the ingredients
Mix in as much as you like into your salad
It should stay good in the refrigerator in an airtight container for 2-7 days
*I like using agave because it's a low GI sweetener, but you could use honey or sugar
For printable PDF, click below
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