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NUTTY NUTMEG DRESSING
Prep time
15 mins
Total prep time
15 mins
 
I don’t know what inspired me to try almond milk in a salad dressing, but I’m glad I did. It adds a subtle nutty flavor and silky consistency. And since it’s non-dairy, it blends perfectly well with lemon juice and other acidic ingredients. This dressing is as light as a feather in terms of fat and calories but the nutmeg and garlic grace it with vibrant flavor and aroma.
Course: Salad
Serving size: 1
Author: Kate Mann
Ingredients
  • 2 tablespoons unsweetened almond milk* *For a thicker dressing reduce the almond milk to 1 tablespoon.
  • 3 tablespoons plain low-fat Greek yogurt
  • 1/2 teaspoon fresh ground nutmeg
  • 1/4 teaspoon paprika
  • 1/2 – 1 teaspoon minced garlic
  • 1 tablespoon lemon juice
  • 1 1/2 tablespoons extra virgin olive oil
  • 1/4 teaspoon sugar
  • 1/8 teaspoon salt
Directions
  1. Whisk together all of the ingredients until combined and emulsified. Allow the dressing to sit at room temperature for a few minutes to allow the spices to meld. Enjoy this sweet, spicy dressing on kale, spinach, zucchini noodles, or endive salad with beets and poached eggs.
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