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My favorite olive oil for salad dressings is a robust oil with some personality, like our peppery Hojiblanca or decadent Greek Early Harvest, but any of the oils from our shop would work well
NONFAT YOGURT (CULTURED SKIM MILK, CORN STARCH, TAPIOCA STARCH, CARRAGEENAN, LOCUST BEAN GUM), WATER, VEGETABLE OIL (CANOLA AND/OR SOYBEAN OIL), ROMANO CHEESE (MILK, CULTURE, SALT, ENZYMES), DISTILLED VINEGAR, EGG YOLK, LESS THAN 2% OF DRIED GARLIC, SALT, DIJON MUSTARD (APPLE CIDER VINEGAR, WATER, MUSTARD SEED, SALT, SPICES), LEMON JUICE CONCENTRATE, ANCHOVY PASTE (ANCHOVIES, SALT, WATER), SPICE, STABILIZER BLEND (XANTHAN GUM, CARRAGEENAN), XANTHAN GUM, GROUND MUSTARD.CONTAINS: Egg, Anchovy, Milk
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