St. Andrew's Salad Dressing

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Puréeing the ricotta cheese gives it a consistency similar to sour cream. Serve with tossed greens or use in place of mayonnaise in a potato or macaroni salad. This dressing is also thick enough to use as a vegetable dip.
3 cupsNote: Store salad dressing in an airtight container in (serving size: 1 tablespoon)


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1/2 cup part-skim ricotta cheese
1 cup plain low-fat yogurt
1/3 cup red wine vinegar
1/3 cup Dijon mustard
1/4 cup drained capers, chopped
1 1/2 tablespoons chopped fresh basil
1 tablespoon chopped fresh parsley
1 tablespoon minced shallots
2 garlic cloves, minced


Place ricotta cheese in a food processor; process until smooth. Combine ricotta cheese and remaining ingredients in a medium bowl; stir until well-blended. Cover and chill.

Note: Store salad dressing in an airtight container in refrigerator for up to two weeks.

Created date

May 2004

Nutritional Information

Calories 10
Caloriesfromfat 36 %
Fat 0.4 g
Satfat 0.2 g
Monofat 0.1 g
Polyfat 0.0 g
Protein 0.6 g
Carbohydrate 0.7 g
Fiber 0.0 g
Cholesterol 1 mg
Iron 0.0 mg
Sodium 112 mg
Calcium 16 mg