Yogurt Salad Dressing
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
1/4 cp diced peeled onion
1/2 clove garlic, peeled
1/4 cp celery leaves
1/4 cp finely cut parsley
1 tsp salt
2 tsp sugar
1 tbsp tomato paste
1 (8 oz.) container yogurt
1 - Combine all ingredients in glass container of mixer or blender.
2 - Cover and blend about 1 minute or until smooth,
Makes about 1 1/3 cps.
Serve over crisp, cold salad greens and on raw or cooked vegetables.
Omit garlic and tomato paste when serving on fruit.