In a medium bowl, combine all ingredients, whisking
until smooth. Adjust the seasoning with additional
salt and/or lemon juice. Refrigerate until needed.
The flavor improves on standing. The dressing will
keep for up to a week.
Yield: About 2 1/2 cups.
Hill and Barclay write: "This creamy, low-fat dressing
lends itself to salad greens, cooked or raw vegetable
combinations, pasta and grain salads, or as a dipping
sauce for crudites or steamed artichoke leaves. It may
be prepared with low-fat mayonnaise instead of yogurt
for a richer flavor."
From Madalene Hill and Gwen Barclay's "Vanilla: From
an Orchid Comes a Bean with a Rich, Versatile
Flavor..." article in "The Herb Companion." Dec.
1995/Jan. 1996, Vol. 8, No. 2. Pg. 39. Electronic
