Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 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.
READER'S DIGEST
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, .