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Author Notes: A dressing favorite on my food blog at www.eatlifewhole.com. Easy-to-make and so fresh, it is a prefect addition to a raw kale, grain or pasta salad. - Springer
Makes 2 cups
- 1/2 cup flat leaf parsley, firmly packed
- 1/2 cup basil, firmly packed
- 1/2 cup dill, firmly packed
- 1/4 cup mint, firmly packed
- 3 green onions, coarsely chopped
- 1 small cucumber, coarsely chopped
- 1/3 cup extra virgin olive oil
- 1/2 cup Greek yogurt
- 2 tablespoons red wine vinegar
- sea salt & freshly ground pepper
- Add all ingredients to a food processor or blender. Blend until all the ingredients are well combined – smooth but not completely liquified. Season with a bit of salt & pepper.