In the past, I have added kefir to my dressings each time I have it on hand, but too recently, I run out of olive oil and decided to use kefir to make dressing instead. The salad didn’t miss oil or vinegar at all. Every few weeks I drain fermented milk off the kefir cultures I keep in milk in the fridge. I either sweeten it and serve it as drink or keep it in the fridge for dressing.

Tip: Few leaves of arugula and or parsley can be chopped and added to the dressing if desired. Any herb on hand that can be eaten raw could be used in the dressing.

Ingredients:

½ Cup Chopped Chives

1 Tbsp. Chopped Thyme

½ Cup Homemade Kefir

3 Tbsp. Sugar

½ Tsp. Salt

Direction:

In a bowl, add the chives, thyme, kefir, sugar and salt.

Stir and pour on the salad. Toss well. Taste and add salt to taste if necessary.

This dressing goes well on my egg, fruit, and sorrel salad.