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.

How to Make It

Step 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.

Step 2

Make ahead: Up to 2 weeks, chilled.

Step 3

Note: Nutritional analysis is per Tbsp.

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