Apricot Greek Yogourt Dressing

  • GMO-free Greek Apricot Yogourt
  • Greek Riviera apricot yogourt, 75 ml
  • Extra virgin olive oil, 150 ml
  • Honey, 25 ml
  • Lemon juice, 1 tbsp. (15 ml)
  • Dijon or Old Style mustard, 1 tbsp. (15 ml)
  • Ground pepper and salt, to taste
  • Salad mix
  • For the salad (if desired): Riviera Parmesan, flaked
  • For the salad (if desired): Shallots, finely chopped
  • For the salad (if desired): Clementine, 2, in pieces
  • For the salad (if desired): Walnuts
  • For the salad (if desired): Pistachios
  • For the salad (if desired): Asian style crunchy noodles

Preparation: 5 minutes / Servings: 6

  1. In a bowl, mix and whisk all the ingredients. Refrigerate.
  2. Wash and dry the lettuce (Boston or iceberg lettuce leaves, romaine lettuce, rocket and spinach).
  3. Place the salad in service plates, pour the dressing on the portions and add the seasonings.
  4. This recipe can also be used as an all-purpose dressing or dip in a sauce for pasta, mixed salads, poultry, fish or breaded and fried hot meals.