The 2-Ingredient Salad Dressing I Can't Stop Making

This recipe is so easy that you don’t need to a recipe: Simply add equal parts pesto and plain Greek yogurt to a bowl and whisk together until combined

For a single-serving salad, I use one to two tablespoons of each. You can adjust this ratio to suit your tastes.

If you find the dressing is too thick, you can thin it out with a bit of water. Add a splash at a time, whisking in between each addition.

Store any leftover dressing in an airtight container in the fridge for up to four days, giving it another mix before using.

I love this dressing on just about any green salad. It’s especially good with tomatoes, cucumbers, arugula, corn, and chicken.

I’ve also used it to dress pasta salad, which is a real treat. Try spooning some onto a plate before topping with grilled chicken, zucchini, or roasted carrots. 

Or toss it with cooked shrimp for a burst of flavor.

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