Yoghurt Dressing for Salads

Preparation info

  • Makes

    150 ml

    • Difficulty


Appears in

A Feast of Fish

A Feast of Fish

By Ian McAndrew

Published 1989

  • About

This easy to make, light, fresh-tasting dressing will liven up those green salads. For added interest, add 15 g/½ oz finely chopped fresh chives or mixed herbs to the finished dressing.


  • 65 ml/ fl oz natural live yoghurt
  • 65 ml/ fl oz double cream
  • juice of ½ lemon
  • Pinch of caster sugar
  • freshly ground white pepper


    Mix together the yoghurt and the cream, and add the lemon juice to taste. Season with a pinch of sugar and freshly ground pepper.