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It’s all Greek to me…

Most of us are trying to eat healthier these days & lose a few pounds before we have to put on the dreaded bathing suit.  I am among the masses doing the very same…   I’ve been eating so much lettuce I’m afraid my front teeth are about to elongate into Bugs Bunny teeth.

The problem with salads, although to be quite honest I do like them,  is the dressing.  You think you are making a good choice by eating a salad for dinner and then you pour on a claggy dressing that has a ton of fat in it so you opt for the (sometimes chemical-laden)  fat free variety,  which in my book isn’t always the lesser of two evils.

Making salad dressing at home takes 5 minutes at most and is so much heathier and tastier that it really is worth the very minimal effort.

Tonight’s dinner was a Greek salad and chicken, so I made a Yogurt Dill dressing to tie the flavors together.

(A helpful hint to catch the lemon pits is to put a small strainer on top of the blender)


Yogurt Dill Dressing
juice of 2 1/2 lemons
2 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 seedless English cucumber, diced
7 oz  2% greek yogurt
1 bunch dill, chopped
3 TB avocado oil or grapeseed oil
1/2 clove garlic, minced

-Put all ingredients into the blender & let it rip!

yields: 2 1/2 cups

Store the dressing in a glass jar, refrigerated,  for up 5 days.

*side note:  if you like thicker dressings:  grate the cucumber first and put the pulp in the strainer to let it drain before putting it in the blender.

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