Yield: 4 Servings
|1 cup||Plain low-fat yogurt|
|1½ teaspoon||Dijon or spicy brown mustard|
|½ teaspoon||Finely grated lemon rind|
|⅛ teaspoon||Cayenne pepper|
|2 tablespoons||Minced parsley|
|2 \N||Cloves garlic; peeled and halved|
1. In a medium bowl whisk together yogurt, mustard, lemon rind and cayenne pepper. Thread garlic onto a toothpick and add to the dressing. Cover and chill for 6 hours or overnight. 2. Remove garlic and discard before serving dressing.
3. Store leftover dressing in tightly covered jar in refrigerator and shake well before each use. Makes 1 cup.
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .