Prep Time: 20 minutes

Cook Time: (fridge time) 4 hours

Serving: 1 salad

A Word From The Cook

“tangy and tasty”

Ingredients

• 1/2 Cup Plain Greek Yogurt (I prefer 0%)
• 1/4 Cup Extra Virgin Olive Oil
• 3 Tbsp Grated Parmesan Cheese
• 1 Tbsp Red Wine vinegar
• 3 Cloves Garlic (minced)
• 1 Tbsp Lemon Juice
• 1/2 Tsp Dry Mustard
• 1/2 Tsp Worcestershire Sauce
• 3-4 Dashes Hot Sauce
• 1 Pinch Cayenne Pepper
• 1/4 Tsp Anchovy Paste

Instructions

1. Combine all ingredients in a bowl and mix well until all blended;  or combine all ingredients in a small mixer (bullet) and pulse until blended.
2. Refrigerate for 4 hours prior to using.