Lemony Yogurt Dressing
Try over baked potatoes or as a salad dressing or dip for a fresh vegetable plate that has zucchini slices, carrot sticks, cherry tomatoes, cucumbers and crackers.
3 Tbs fresh lemon juice
1 Tbs olive oil
1 clove crushed garlic
½ cup plain non-fat yogurt
salt & pepper
To the yogurt add lemon juice, oil, garlic, salt & pepper, mixing well.
Suellen Ocean is the author of Poor Jonny’s Cookbook.