Greek Yogurt Dressing
Prep time
Total time
Serves: 1 cup
  • 1 handful baby spinach, arugula, or mixed greens
  • ¼ cup fresh basil leaves
  • 1 green onion, rough chopped
  • 2 Tbsp red wine vinegar
  • 2 Tbsp extra virgin olive oil
  • 1 Tbsp olive tapenade (or 6 Kalamata olives)
  • ½ cup organic nonfat Greek yogurt
  • Salt to taste
  1. Blend spinach, basil, green onion and olive tapenade in a mini food processor or blender until finely chopped.
  2. Scrape down the bowl then add the vinegar, oil, Greek yogurt, and 2 Tbsp water and blend until dressing is smooth. Taste and add a pinch of salt if desired.
  3. Add a little more water (or vegetable broth) to make the mixture more of a salad dressing consistency, or leave as is to use as a dip for vegetables.
  4. Store extra dressing in an airtight container in the fridge for up to a week.
Nutrition Information
Serving size: 2 Tbsp
Recipe by Eating Made Easy at