1 cup plain soy yogurt
4 tablespoons fresh dill, chopped
2 tablespoons Dijon mustard
2 tablespoons maple syrup (or agave)
3 tablespoon white balsamic vinegar (or white wine vinegar)
pinch salt
1/4 tablespoon freshly ground black pepper

1. Place all the ingredients in a blender and pulse to blend.

2. If you want a more liquid sauce, add a bit of water.

For the mixed salad we used mixed greens, some corn, garbanzo beans, a few slices of red bell pepper, a few slices of fresh mushrooms, sliced artichokes and cherry tomatoes. Then we topped it off with this lovely dressing