St. Andrew's Salad Dressing

Name: St. Andrew's Salad Dressing
Yield: 3 cupsNote: Store salad dressing in an airtight container in (serving size: 1 tablespoon)
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

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Yield

3 cupsNote: Store salad dressing in an airtight container in (serving size: 1 tablespoon)

Greg Patent,
RECIPE BY Cooking Light July 1997

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.

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

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.

St. Andrew's Salad Dressing

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