Prep Time
15 Mins
Makes 2 cups

This refreshing dressing is based on lots of fresh vegetables rather than the usual oil or sour cream.

How to Make It

Step 1

Purée all ingredients with 3/4 cup water in a food processor until smooth.

Step 2

*Spot spring onions' plump bulbs in the produce aisle next to their skinnier green onion relatives.

Step 3

Note: Nutritional analysis is per 1/4-cup serving.

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Ratings & Reviews

MissVassy's Review

January 22, 2015
I really liked this dressing but I had to add a little more olive oil and less lemon juice. I also adjusted the salt because it wasn't salty enough. I ate this on fish tacos and used it as the dressing on pasta salad. I even fed some to a friend who hates vegetables and he thought it was amazing. I would also recommend lettign it sit overnight. It is better after all the flavors have time to meld.

Pomegranate's Review

February 13, 2013

fillmoe's Review

May 11, 2010
This is definitely a keeper. It features healthy ingredients and is relatively low calorie for a salad dressing. The dressing has a special zest from the mint. I used it on green salad and on steamed asparagus. The only change I made was to add a little more salt than the recipe specified.