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Two servings of Arugula, Egg and Asparagus Salad with Creamy Lemon Vinaigrette in white bowls.
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5 from 10 votes

Creamy Lemon Salad Dressing

Prep Time15 minutes
Total Time15 minutes
Course: Sauces Dressings and Marinades
Cuisine: French
Diet: Vegetarian
Servings: 4
Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

Vinaigrette

  • 1/2 cup Greek yogurt preferably full-fat
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup lemon juice from 1 large or 2 small lemons
  • 1 tablespoon lemon zest
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1 teaspoon white wine vinegar
  • 2 cloves garlic minced
  • Cayenne pepper to taste
  • Salt and freshly ground black pepper to taste

Instructions

Vinaigrette

  • Whisk all ingredients together in a small bowl. It may not look like it's coming together at first, but keep whisking.

Nutrition

Serving: 1 | Calories: 279kcal | Carbohydrates: 7g | Protein: 3g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Trans Fat: 0.003g | Cholesterol: 1mg | Sodium: 52mg | Potassium: 68mg | Fiber: 0.4g | Sugar: 6g | Vitamin A: 5IU | Vitamin C: 8mg | Calcium: 36mg | Iron: 0.3mg