“[A]s predicted that dressing was amazing! I’m thinking it would be nice on jacket potatoes too.” ~ Rae (via facebook)
This dressing works beautifully with roasted pumpkin salad, wedge salad or a simple green salad. But my husband loves to eat it as a dipping sauce with freshly cut veggies.
This recipe makes a LOT of dressing. You can halve the ingredients, but trust me - once you taste it you will want to smother ALL THE VEGGIES in this delicious stuff!
200g low fat feta cheese, crumbled
100g low fat greek yoghurt
Juice and zest of one lemon
1 clove garlic, peeled and crushed
1 generous handful of finely chopped herbs of your choice. Parsley, basil and/or mint work best, as does just a tiny (TINY!) amount of oregano. Use only the leaves (discard any stalks!).
Place all ingredients in a high powered blender (I use the Vitamix S30) and blend until well combined and creamy
Pour dressing into a bowl and stir in the finely chopped herbs