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This dressing is suitable for hardy lettuce and raw vegetables. It also makes a great-tasting party dip if you add agar agar, a type of seaweed (just follow the directions on the package).

2 Tbsp (30 ml) natural yogurt
2 Tbsp (30 ml) sour cream
1 Tbsp (15 ml) flax seed oil
1 Tbsp (15 ml) pumpkin seed oil
2 Tbsp (30 ml) fresh herbs such as chives, parsley, thyme, finely chopped
1/2 tsp (2 ml) lemon juice or wine vinegar
1/2 Tbsp (7 ml) mustard
Herbal salt, to taste

In a large salad bowl, whisk all ingredients until creamy. Season to taste and add more mustard if desired. Add salad greens, toss well and serve immediately.

If you use lettuce from your own garden, submerge the head completely in cold water to get rid of hidden slugs or insects. Pat or spin the lettuce dry then place it on top of the salad dressing in the salad bowl. The bowl should be large enough for the lettuce to expand. Using hands or salad forks, gently toss to cover but not soak every leaf with dressing. To keep your salad fresh and crisp, always toss it just before starting the meal. You don’t want a soggy salad. Makes enough for four salad servings.

Source: alive #233, March 2002