Diablo yogurt salad dressing

Yield: 8 servings

Measure Ingredient
½ cup Plain lowfat yogurt; (four-ounces)
1½ teaspoon Prepared mustard; see variation
1 teaspoon Lemon juice
½ teaspoon Minced garlic
Salt and pepper; to taste

Gently mix the ingredients and store in refrigerator, covered, for about 3 days. Makes ½ cup or 8 tablespoons. Good with potato, rice, kashi, and bulgur-romaine salads.

10 CALS 0.3 G FAT 23⅒% ff. Variation: select a "fat-free" or nearly so mustard or make your own with a fruit juice instead of oil.

Posted on eat-lf by PATh (phannema@...) 5/24/97; on elf 11/16/99 Recipe by: Barbara Gibbons, Light & Spicy (1989) Harper and Row Posted to EAT-LF Digest by Pat_H <kitpath@...> on Nov 16, 1999, converted by MM_Buster v2.0l.

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