SERVES: 1
COOKING TIME: 5 minutes
Ingredients
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 Extra Virgin Olive Oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried dill
Method
• 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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