Difference between revisions of "Yogurt Dill Dressing"
RealRecipes (talk | contribs) m (Text replace - "Category:Cathy's Recipes" to "Category:North American cuisine") |
RealRecipes (talk | contribs) m (Text replace - ". Category:North American cuisine" to ". ==References== <references/> Category:North American cuisine ") |
||
| Line 14: | Line 14: | ||
# Serve over tossed green salad. | # Serve over tossed green salad. | ||
| + | ==References== | ||
| + | <references/> | ||
[[Category:North American cuisine]] | [[Category:North American cuisine]] | ||
| + | |||
[[Category:Salad dressing Recipes]] | [[Category:Salad dressing Recipes]] | ||
[[Category:Yogurt Recipes]] | [[Category:Yogurt Recipes]] | ||
Revision as of 11:19, 5 May 2012
Description
Contributed by Catsrecipes Y-Group
Ingredients
- 8 ounce plain low-fat yogurt (1 cup)
- 2 teaspoon finely chopped onion
- 1 teaspoon lemon juice
- ½ teaspoon crushed dill weed
- ¼ teaspoon dry mustard
- ⅛ teaspoon garlic powder
Directions
- Mix all ingredients thoroughly and chill until served.
- Serve over tossed green salad.
