Tangy Yogurt Dressing

This bright, zippy dressing is perfect on any salad, as a finish to grilled salmon, or even to dip French fries. We could eat it with a spoon!



  1. In a bowl, whisk together all of the ingredients except the olive oil. While whisking, slowly drizzle in the olive oil until blended.

  2. Taste and season with additional pepper if necessary.

  3. Store leftover salad dressing in the refrigerator, covered, for 10 to 14 days.

The Pomegranate Quince Vinegar paired with the Persian Lime Oil is such a great combination in this dressing, but it also works with so many of our other oils like Herbes de Provence, Gremolata, Wild Dill, Rosemary, Black Pepper, or Lemon.