Wednesday, May 31, 2017

Yogurt salad dressing by Helen

We have a LOT of greens in our refrigerator right now. In part, this is because I go to the farmer's market weekly and stock up. In part, it's because I received a few boxes of greens from Taylor Farms. We have some eating to do in my house. And, although I can sit and eat a bowl of kale at work (in my attempt to clean up my mid-day diet, which sadly has devolved again to Twizzlers and peanut M&Ms) my kids are not super thrilled to do this.

Dinner salads are an easy sell - and Connor eats them without dressing (which is how I typically eat them as well). But it was a wild and crazy night last night at our house, and I needed to occupy one child because she would not stop whistling tunes intended to drive her brother crazy and another child because he would not stop his non-stop singing and dancing of the Macarena (which he must have picked up at school). Rather than have them share kitchen table setting duty, which requires them to pass each other multiple times, I set Helen up with some Greek Yogurt, pepper, meyer lemon olive oil from a fancy story near us, and my friend's home made mustard (which at this point I am sparingly using because it's almost gone) and told her "make some salad dressing".

She was, admittedly, a bit skeptical. I knew it would be a win for my beet salad (the greens provide a little bitter, the beets are sweet, so it needs something tangy. I did not know it would become Helen's very favorite thing in the world and would end up drenching her bowl of greens.

So there. Rough recipe is:
1/4 cup Stonyfield Whole Milk Plain yogurt
1/4 cup meyer lemon olive oil (ours was from Olio)
Pepper to taste
2 tsp mustard (ours was homemade,  it's on the sweet and tangy side)

Serve on top of bitter greens and watch your kids chomp them down.


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