Yogurt Mint Dressing
You must log in to upload a photo.
(unrated) Log in to rate this recipe!
Credit: Andrew Mayne, Associate Director of Culinary Arts, Stanford Hospital and Auxiliaries, Stanford University, Stanford, Calif.
The National Culinary Review, October 2013
2 oz. plain yogurt
2 lemons, juiced
2 T. olive oil
3 T. chopped fresh mint
1 T. chopped chives
½ t. sugar
¼ t. sumac
Salt and pepper, to taste
Method: Blend all ingredients until smooth. Season to taste with salt and pepper.
ACF reserves the right to remove inappropriate comments.