Salad Dressing for All Salads

Summary

Ingredients

• 8 tablespoon sugar
• 1 teaspoon pepper, white
• 1 teaspoon salt
• 100 ml vinegar (white wine vinegar)
• 2 lemon (s), the juice and the squeezed pulp from it
• 150 ml water
• 4 onion (s), finely diced
• 1 package herbs your choice
• 3 tablespoon vegetable oil
• 3 cups yogurt (can also be skimmed-milk yogurt)
• 100 ml cream if necessary
• 1 bunch dill (alternatively frozen)

Print Recipe Pin Recipe

Instructions

1. Put all the ingredients one after the other in a bowl. Always mix or stir.
2. In total, this makes about a liter of salad dressing that can be kept in the refrigerator for about 2 weeks. About 50 ml of sauce is sufficient for a serving of salad.
3. Tips: Tastes great with all leaf salads, cucumbers and even with jacket potatoes, a potato salad can be conjured up quickly.
4. Those who want to be more calorie-conscious can simply skip the cream and use milk instead. Oil can also be saved.
5. I take skimmed milk yogurt with only 0.1% fat.
6. Note: The normal version has approx. 29.5 points (based on the whole liter) and the light version has only 17.5 points.