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lemon-dill-yogurt-dressing

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Recipe

Light and creamy, with the consistency of a rich mayonnaise, this dressing is a healthful yet flavorful alternative to the ordinary dressings used to season potato salads and slaws. I find the yogurt adds a creamy, complementary tang to these salads without taking away any of the nostalgic flavor.

Yield : Makes about 1 1/3 cups

Ingredients

  • 1 cup plain nonfat yogurt, drained for 1 hour in a strainer
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon finely grated lemon zest
  • ¼ cup extra virgin olive oil
  • ¼ teaspoon coarsely ground black pepper
  • 2 teaspoons chopped fresh dill leaves

Directions

1. Mix the yogurt, lemon juice, and zest together in a small bowl. Slowly drizzle in the olive oil, whisking constantly until smooth and slightly thick.

2. Fold in the pepper and the chopped dill. Refrigerate, covered, until ready to use, up to 8 hours.


© 1997 Sheila Lukins

Note from Cookstr's Editors

Nutritional information is based on 21 servings.

 

Nutritional Information

Nutrients per serving (% daily value)

29kcal (1%)
23mg (2%)
1mg (1%)
0mcg RAE (0%)
31mg
2mg
1g
1g
0g
1g
0mg (0%)
9mg (0%)
0g (2%)
3g (4%)
0mg (0%)
 

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