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.
i used greek yogurt, i think maybe regular yogurt would have been better, because the consistency was too thick. for my taste, it also needed more salt and a tad more vinegar. the whole dressing was on the bitter side. the most positive comment would be that it was a beautiful shade of green.
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