Basic Yogurt Dressing

Note: I almost always use low-fat creamy yogurt, but you can use the full-fat version or Greek yogurt. Sour cream tastes great as well, but has a lot more fat.

Place yogurt in a small bowl. Add mustard and stir well together. Add vinegar, salt and pepper and the olive oil. Whisk until mixture emulsifies a little bit. Stir in onion, maple syrup, and herbs.

This will make enough to dress a large salad. You could double the quantities and keep the rest in the fridge. It will keep for 2 or 3 days.

Some variations:
1. Add 1 grated garlic clove or 1 teaspoon horseradish (for beets, for example) or 1 tablespoon ketchup, mayonnaise, or chili sauce.
2. Add other herbs, like chives, coriander, dill, etc.
3. Add 1 or 2 very finely chopped anchovy fillets.
3. Add 1 or 2 very finely chopped gherkins.
4. Replace olive oil with other kinds of oil or even leave it out completely.
5. Replace white wine vinegar with balsamic vinegar or red wine vinegar or your favorite vinegar.
6. Replace regular mustard with Dijon mustard, grainy or sweet mustard.
7. Replace maple syrup with honey, agave syrup or 1 teaspoon sugar or leave out completely if you are already using ketchup, chili sauce or sweet mustard.