This tangy dressing is a lowfat version to other creamy dressings. It is also pairs well with crudités.
Makes 2/3 cup
1tablespoon fresh dill
½tablespoon fresh tarragon
½tablespoon Dijon-style mustard
1tablespoon white vinegar
¼teaspoon sea or kosher salt
¼teaspoon freshly ground black pepper
¾teaspoon granulated sugar
1tablespoon fresh lemon juice
½cup nonfat Greek yogurt (or another strained yogurt)
Calories 15 (1% from fat) • carb. 3g • pro. 1g • fat 0g
• sat. fat 0g • chol. 0mg • sod. 130mg • calc. 32mg • fiber 0g
1. Insert the blade assembly in the prep bowl. Place garlic in the prep bowl and process for 10 to 15 seconds; scrape bowl.
2. Add the dill and tarragon; pulse 4 to 5 times, until roughly chopped. Add the remaining ingredients and process until completely combined.
3. Adjust seasoning to taste.