Summary

Ingredients

• 1 cup natural yoghurt (50 g), low in fat
• 40 ml oil, neutral
• 40 ml vinegar (preferably raspberry vinegar)
• 2 teaspoons mustard, medium hot
• 2 teaspoons sugar or sweetener
• 1 teaspoon salt
• 1 pinch (s) pepper
• a few stalks herbs, mixed, to taste
• possibly onion (s) or garlic, diced

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Instructions

1. Put all ingredients in a shaker and stir well. Wash the herbs from the garden, of course, and cut them into small pieces. You can also add diced onions and garlic. Put everything in the shaker.
2. If you like the recipe, you can add lines to an empty jar and the next time you just have to pour it in and it goes even faster.
3. This dressing tastes like a cream sauce. Goes well with raw vegetables, leafy salads and vegetables.
4. This dressing even goes well with potato salad, with a little more salt.
5. Half the amount is enough for a lettuce. The rest of the food can be kept wonderfully closed in a screw-top jar in the refrigerator for 1 - 2 days. Then you have something for in between. Sometimes a carrot or even radishes taste wonderful with it.