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Black peppercorn yogurt dressing
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| 1/2 cup | nonfat plain greek-style yogurt |
| 1/2 cup | low-fat buttermilk |
| 1 tsp | whole black peppercorns, crushed or ground |
| 2 cloves | garlic, crushed |
| 2 tsp | apple cider vinegar |
| 1/4 tsp | sea salt |
Whisk together yogurt, buttermilk, peppercorns, garlic, and vinegar until smooth and incorporated. Season with salt and whisk again. Serve 1/4 cup per salad
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