Lemon Yogurt Vinaigrette

Lemon Yogurt Vinaigrette


¾ cup plain Greek yogurt
¼ cup rice vinegar
¼ cup olive oil
1 tablespoon Encala
Juice from one lemon (3-4 tablespoons)
2 cloves garlic, minced
Pinch salt/pepper, to taste


Using an immersion blender or food processor, blend together all the ingredients.
Dressing will easily last 2 weeks if kept refrigerated.

Source: Hans Rueffert

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