Mexican Style Salad Dressing
- 1 tablespoon Ground Cumin
- 2 tablespoons Extra Virgin Olive Oil
- 1 tablespoon Agave Syrup
- 1 pinch Kosher salt
- ¼ cup Plain lowfat yogurt
- ¼ cup Salsa Verde, or any salsa
- ¼ cup Fresh lime juice, from 1 lime
- In a medium bowl, whisk together all ingredients. Store any leftovers in an airtight container in the fridge for up to a week.
Recipe by Eating Made Easy at https://eating-made-easy.com/mexican-chopped-salad/
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