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St. Andrew's Salad Dressing

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

Nutrition Information

  • calories 10
  • caloriesfromfat 36 %
  • fat 0.4 g
  • satfat 0.2 g
  • monofat 0.1 g
  • polyfat 0.0 g
  • protein 0.6 g
  • carbohydrate 0.7 g
  • fiber 0.0 g
  • cholesterol 1 mg
  • iron 0.0 mg
  • sodium 112 mg
  • calcium 16 mg

How to Make It

  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.

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