For a light lunch, try adding cooked salad shrimp or bay scallops to the greens before tossing with this dressing.
¼ cup Plain Mountain High Yoghurt
¼ cup mayonnaise
1 tablespoon white wine vinegar
¾ teaspoon Dijon mustard
½ teaspoon dried tarragon
Combine all ingredients in a small glass or ceramic bowl. Stir well. Serve immediately, or store in refrigerator for up to 3 days. If using with seafood, store for only one day in refrigerator.
¼ cup Plain Mountain High Yoghurt
