Pecorino, Yogurt and Black Pepper Salad Dressing

Pecorino cheese, Greek yogurt, lemon zest and fresh ground black pepper.

Pecorino cheese, Greek yogurt, lemon zest and fresh ground black pepper.

This is a simple yet super tasty blend of ingredients and can be made in less than 10 minutes from start to finish. I serve this as a side with grilled artichokes. You might also like to try it with jalapeño poppers, croquettes or a mixed vegetable tray.

Ingredients
½ cup Pecorino cheese (grated fine)
½ cup plain Greek yogurt
2 tablespoons olive oil
1 tablespoon lemon zest (grated fine)
1 tablespoon fresh lemon juice
Sea salt and freshly ground black pepper to taste

Directions:
Blend Pecorino cheese, yogurt, oil, lemon zest, lemon juice and 3 tablespoons water in a blender until smooth; season with salt and a generous amount of black pepper. Refrigerate until ready to use.

About Valley Vegetarian

Providing consistently good vegetarian comfort food recipes.
This entry was posted in Gluten-Free, Salsa and More and tagged , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.