Creamy Fresh Herb Salad Dressing

Bright, creamy, and packed with fresh herbs, this dressing has lots of flavor but very little fat. Toss it with a salad of butter lettuce, radishes, and sliced hard-cooked egg, or drizzle it over cucumber, tomato, black olives, and croutons.
Makes 1 cup


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1 tablespoon canola oil
1 1/2 teaspoons ground coriander
1/2 cup roughly chopped cilantro
1/2 cup roughly chopped fresh mint leaves
1/2 cup roughly chopped fresh basil leaves
1/2 cup low-fat yogurt
1 teaspoon white wine vinegar
1/2 teaspoon salt


Total: 15 Minutes

Heat oil in a small frying pan over medium heat. Add coriander and sizzle 2 to 3 seconds. Let cool. Put herbs in a blender. Add yogurt, vinegar, salt, and the coriander oil; blend until smooth.

Make ahead: Up to 2 weeks, chilled.

Note: Nutritional analysis is per Tbsp.

Created date

February 2011

Nutritional Information

Calories 15
Caloriesfromfat 60 %
Protein 0.6 g
Fat 1 g
Satfat 0.2 g
Carbohydrate 1 g
Fiber 0.3 g
Sodium 79 mg
Cholesterol 0.5 mg