Creamy Vinaigrette

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1 cup lactose-free yogurt 260 g
2 tbsp lemon juice, freshly squeezed 3/4 lemon
1 tsp Dijon mustard 5 mL
2 tbsp chives, fresh, chopped 6 g
salt [optional]
ground pepper to taste [optional]


  1. Blend together the yogurt, lemon juice and Dijon mustard until smooth.
  2. Add the chopped fresh chives. Add salt and pepper to taste.
  3. Cover and refrigerate for at least 1 hour to blend flavours.


This vinaigrette keeps 5-6 days in the fridge.

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This recipe is in the following categories

Vinaigrettes | Vegetarian | Halal | Kosher