|I used the dressing on my lunch salad: canned beans, tomato, avocado and romaine lettuce|
Some ingredient notes: dry mustard can be found in any supermarket. I like Colman's, which comes in a small yellow tin. Seasoned rice vinegar is sushi vinegar, rice vinegar seasoned with salt and sugar. You can make your own, as we did for our class on sushi.
Yogurt Basil Salad Dressing
(makes enough dressing for 8-10 salads)
1 ½ teaspoon dry mustard
3 Tablespoons seasoned rice vinegar
5 Tablespoons extra-virgin olive oil
½ cup low fat plain yogurt (not Greek which is too thick)
1-2 Tablespoons milk (skim, low fat or whole)
½ teaspoon onion powder (or 1 Tablespoon finely minced onion or shallot)
1 Tablespoon minced fresh basil
1 teaspoon black pepper
1 teaspoon salt
Place everything in a jar that holds at least 1 ½ cups liquid. Shake it up really well to mix the dressing. If it seems too thick, add a little bit more milk and shake again.
The dressing will keep for a week in the fridge. Shake well each time you use it.