Spinach Salad w/Creamy Lemon Dressing

Sometimes I think I'm wired all wrong.  I go from making hot chocolate and brownies that are stuffed with chocolate and marshmallows and butter to eating a salad.

In the middle of summer, I'll get insatiable cravings for chili and pecan pie, but now that it's snowing, I want a big green salad with a light, refreshing, citrusy dressing.  It doesn't make sense, but I guess eating salads year-round can't be a bad thing right?

As long as eating salads all the time isn't bad, let's just go ahead and say that eating heavy carbs and sweets throughout the year also isn't bad.  Let's make that a new thing.  Everyone accepts it and then it's true right?  Like Wikipedia.

This dressing is tangy and light and creamy.  I know it seems impossible but it's because the creaminess comes from greek yogurt (or sour cream) instead of mayonnaise.

CREAMY LEMON DRESSING
Recipe from Allrecipes.com
1/3 c. fresh lemon juice
lemon zest from 2 lemons
3 cloves garlic, minced
2 tsp. dijon mustard
1/4 tsp. salt
1/4 tsp. black pepper
1/2 c. olive oil
1/2 c. greek yogurt

1.  Whisk together lemon juice, zest, garlic, mustard, salt and pepper.  Stir in olive oil until well-combined then add sour cream.  Transfer to a sealable container and refrigerate for at least 15 minutes.

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