Homemade Greek Yogurt Salad Dressing
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- Minutes to Prepare:
- Number of Servings: 12
Ingredients
Directions
1/2 cup chopped cilantro leaves2 green onions, white and green partsjuice of 1 lemon (3-4 tablespoons)1/2 teaspoon black pepper6 ounces nonfat Greek yogurt
Place all ingredients except the yogurt in a small food processor or blender and pulse to chop. Add the yogurt and pulse to combine. Refrigerate for up to five days and serve cold.
Serving Size:�Makes 3/4 cup, one tablespoon per serving
Serving Size:�Makes 3/4 cup, one tablespoon per serving
Nutritional Info Amount Per Serving
- Calories: 8.8
- Total Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 5.4 mg
- Total Carbs: 1.1 g
- Dietary Fiber: 0.1 g
- Protein: 1.3 g
Member Reviews
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PKHOUSE
Sounds awesome--I can't wait to try this one. Someone suggested dill, so I think I might experiment a bit.
Also, it's nice to read so many positive comments--sometimes the negative words thrown around in this section seem very mean and not at all helpful.
Stay positive, and keep the idea's comin - 3/5/13
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LOST_IN_NY
@LLBLOVER - to sub for Greek Yogurt, you can use a container of any plain yogurt and drain it (use an extremely fine strainer or if you don't have one , secure cheesecloth or any piece of very thin, clean, unbleached material like cotton batiste so it simulates a s strainer) in fridge for 6 to 8 hrs - 11/6/12
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ANHELIC
I made this recipe and added minced garlic to it as well. I had some dill that I added to it. I have a hand blender and it did a great job. I used it as a sandwich spread with ham and a bit of mustard. It gave it a great tangy taste. I'm going to use it with a garden salad next time. - 2/2/18