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Creamy Fresh Herb Salad Dressing

Total time 15 mins
Yield Makes 1 cup
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.


  • 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

Nutrition 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

How to Make It

  1. 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.

  2. Make ahead: Up to 2 weeks, chilled.

  3. Note: Nutritional analysis is per Tbsp.