Prep Time
15 Mins
Yield
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

MissVassy
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

Pomegranate
February 13, 2013
N/A

fillmoe's Review

fillmoe
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.