St. Andrew's Salad Dressing

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Yield
3 cupsNote: Store salad dressing in an airtight container in (serving size: 1 tablespoon)
Greg Patent
July 1997
RECIPE BY Cooking Light

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.

Ingredients

  • 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

Nutritional Information

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

How to Make It

Step 1

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.

Step 2

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

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