2 Tbsp Dijon mustard
2 Tbsp plain yogurt
4 Tbsp white wine vinegar
1/2 tsp salt
1/4 tsp pepper
1/2 cup extra virgin olive oil
2 Tbsp fresh basil, chopped
2 Tbsp fresh parsley, chopped
Make the Dressing:
Whisk all dressing ingredients in a small bowl.
Note: Use a food processor or blender, if you prefer a smoother dressing.
Let sit for 15 - 20 minutes for flavors to blend.
Stir just before adding to salad.
Refrigerate remaining dressing for up to 2 weeks.
This dressing is excellent on our Baby Spinach or 50/50 Mix®.