A basic dressing for any green salad, but especially good
with blue cheese crumbles or freshly grated parmesan sprinkled on top.
1 cup Plain Mountain High Yoghurt
2 tablespoons mayonnaise
2 tablespoons fresh lemon juice
1 clove garlic, minced
2 tablespoons chopped fresh basil
Salt and pepper
Combine yoghurt, mayonnaise, lemon juice, garlic, and basil in a small glass or ceramic bowl. Stir well. Season with salt and pepper to taste. Cover and chill several hours to blend flavors. Can be stored in refrigerator for up to 3 days. Toss with salad greens.
1 cup Plain Mountain High Yoghurt
