Lemon Verbena Salad Dressing
- 1/4 cup plus 2 Tablespoons lemon verbena leaves
- 1 scallion, chopped
- 1 Tablespoon basil, chopped
- 1 Tablespoon mint, chopped
- 1 clove garlic
- 3/4 cup Greek yogurt
- 1/2 teaspoon sherry vinegar (white or red wine vinegar works as well)
- Salt and pepper to taste
Add all ingredients in blender and process until fully incorporated.
Serve this fragrant and creamy dressing over a berry and goat cheese salad, or add a dash of hot sauce to the dressing and toss with a corn, tomato and feta salad.