Yogurt Dressing


Chef Craig von Foerster, the award-winning Sierra Mar at the Post Ranch Inn in Big Sur, CA - created this dressing for his Sweet Gem Salad, which he shared with us at a Chef Walk he led at our Farm Stand. It's delicious on just about any type of mature salad greens.


1 cup White wine vinegar
3 cloves garlic
4 cups plain yogurt
2 cups canola oil
1/2 cup water
8 ounces feta cheese
1/3 bunch fresh basil
1 tablespoon Freshly ground black pepper


Place the vinegar, water, yogurt, and garlic in a blender and purée until smooth. With the blender running on high, add the oil in a slow, steady stream. After the oil is incorporated, add the feta, basil, and pepper; blend until smooth.

The dressing can be refrigerated, covered, for up to 5 days.

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