Meemaw’s Salad Dressing

My mom is a fabulous cook, she thinks she isn’t but she really is. Over the years I’ve watched her cook complex Persian dishes without breaking a sweat (how did she do it all those years while working and raising us?!), and if I can ever cook half as well as her I will have succeeed.

Aside from laborious Persian dishes on special occasions, she eats like a true Californian – trips to the farmer’s market every week to stock up on salad greens, fresh fruit and veggies. Whenever I go home to visit I look forward to fresh California salad greens with her amazing homemade salad dressing. My salad ‘dressing’ usually consists of lime juice, salt, pepper and copious amounts of balsamic (no oil because my salads always have avocado and I find that makes them creamy enough) – not really a salad dressing but more of a tooth-enamel-remover. But my mom’s dressing is creamy, peppery and tangy – and I finally got my paws on the recipe to document and use for myself!

The beauty of this recipe is you can keep adding ingredients to the bottle to deepen and change the flavor, so feel free to improvise.

Mom’s Salad Dressing over my favorite salad – butter lettuce, avocado and cherry tomatoes!

 

Author: Ahu Shahrabani

Recipe type: Dressing

Cook time:  5 mins

Total time:  5 mins

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My mom's famous salad dressing made with yogurt, mustard, honey, limes and other good stuff!

Ingredients

• ⅓ cup of extra virgin olive oil
• ½ cup of yogurt (fat free, reduced fat or full fat depending on how creamy you like it)
• ¼ cup of dijon mustard
• A few glugs of vinegar (I prefer balsamic)
• 1 tablespoon honey
• ¼/-1/3 cup of lime juice (to taste)
• 2 tablespoons of dried mint
• Salt and pepper to taste
• Splash of Tabasco (because everything tastes better with Tabasco)

Instructions

1. Pour all the ingredients into an empty bottle and pretend like you're mixing a cocktail... et voila!
2. Serve over your favorite greens and salad ingredients.

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