Cooking With The Old Farmer's Almanac

A Dressing Too Good to Stay in the Fridge

Jane Baumgartner

This is a must-try from The Garden-Fresh Cookbook—a must! I couldn’t help myself from sneaking a spoonful of the Mint Salad Dressing after it was ready. I also licked the whisk … lettuce isn’t even needed.

I made it twice in one day because my parents used my first batch for dinner while I was gone! I had prepared the dressing and placed it in the fridge for the required hour, went off to work, and when I came back, it had vanished. My mom, sitting on the couch, yells to me, “Excellent dressing, Jane!” Little did she know that I still needed it to take photos of it for my readers—thank goodness it only takes about 10 minutes to make!

If you don’t have a mortar and pestle, just use a small bowl and the handle of a wooden spoon. This did just the trick for me.

Pair this dressing with your next salad, as a veggie dip, or with pita bread. However you choose to use your Mint Salad Dressing, I dare you not to snack on it by the spoon!

Mint Salad Dressing

Yogurt provides the creamy base for this dressing. Serve over chilled romaine lettuce or leaves of Belgian endive.

¼ teaspoon salt
½ teaspoon sugar
1 clove garlic
6 tablespoons plain yogurt, divided
1 tablespoon chopped fresh mint
freshly ground black pepper, to taste

In a small mortar and pestle, combine the salt and sugar. Add the garlic and work into a paste. Add 1 tablespoon of yogurt and blend. Transfer the mixture to a small bowl. Add the remaining yogurt, whisking continuously to blend. Add the mint and stir to incorporate. Season with pepper. Cover and refrigerate for 1 hour. Makes about ½ cup.


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Similar to tziki sauce, all you need is to add some lemon juice and diced cucumbers.