MEDITERRANEAN YOGURT VINAIGRETTE
COOKING TIME: 5 min
2 tablespoons fresh lemon juice
1 tablespoon Fontana FORMIELLO Organic White Wine Vinegar
1½ teaspoons sugar
2 minced garlic cloves
1/2 cup plain whole milk Greek yogurt
1/3 cup Coppola Colline Salernitane PDO Extra Virgin Olive Oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried dill
Combine all of the ingredients in a bowl and whisk to combine. Before serving, refrigerate.
Once ready, the vinaigrette keeps in the fridge well for 3-4 days. Try it with shredded romaine, arugula and cucumber salad or on grilled meats.
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