Watercress And Yogurt Salad Dressing

1. 1

   To hard boil the eggs, place eggs in a saucepan and cover with water. Bring water to a boil over medium heat. Once the water reaches a boil, remove from the heat. Let eggs sit in hot water for 12 minutes, drain then run under cold water. Peel and cut into quarters.

2. 2

   Next, mix the yogurt, mustard, milk and vinegar. Season then toss with the egg and watercress. Puree the dressing and transfer to a bottle. Will last for 3-4 days in the fridge.

* Per serving · 4 servings · Values may vary.

No additional tips available.