Use as a dip for veggies or strawberries, or use the dip to top baked potatoes. As a dressing it’s excellent on any salad, but really good with a salad made from lettuce, spinach, strawberries, Walla Walla onions, and pecans.
1 cup oil
2 tablespoon cider vinegar
1 teaspoon honey
5-6 leaves spinach
4 tablespoons fresh chopped parsley
5-6 large fresh basil leaves
1/2 teaspoon salt
2 garlic scapes, chopped
1 cup nonfat Greek or plain yogurt
For pourable dressing, add a small amount of buttermilk to thin.
Blend all ingredients except yogurt for about a minute. Add yogurt and give it a brief blending. Chill about an hour. Keeps for about a week in refrigerator in closed container.
We thank Pam Maurides for this great recipe.