This dressing is inspired by the flavors of North Africa and is good drizzled on mixed green salads as well as grain salads. Shown: Quinoa Salad with Dried Apricots & Baby Spinach.

Makes about 2/3 cup

ACTIVE TIME: 10 minutes

TOTAL TIME: 10 minutes

EASE OF PREPARATION: Easy

1/4 cup lemon juice
2 tablespoons nonfat plain yogurt
1 1/2 teaspoons honey
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 cup extra-virgin olive oil
1/4 teaspoon salt, or to taste
Freshly ground pepper to taste

Whisk lemon juice, yogurt, honey, cumin, cinnamon and ginger in a small bowl until blended. Slowly whisk in oil so that the dressing becomes smooth and emulsified. Season with salt and pepper.

NUTRITION INFORMATION: Per tablespoon: 54 calories; 5 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 2 g carbohydrate; 0 g protein; 0 g fiber; 56 mg sodium.

MAKE AHEAD TIP: Cover and refrigerate for up to 2 days.

RELATED RECIPES: Quinoa Salad with Dried Apricots & Baby Spinach

It was the perfect dressing with the toasted quinoa and sweet (dried) apricots. We like the generous use of lemon, too.

Anonymous, Tempe, AZ

Wonderful combination with the quinoa, apricots and cherry tomatoes.

Claudine