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
How to Make It
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.