Creamy Lime Salad Dressing Recipe
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Packed with protein and calcium and low in fat, this Mediterranean addition will bring full flavor to any bed of greens.
Total time: 30 S
Servings: 20
Calories: 50
Ingredients
- 2 cups fat free plain Greek yogurt
- 1 tbsp. olive oil
- 1 lime zest and juice
- 2 tsp. red wine vinegar
- 1/2 cup cilantro lightly packed
- 1 clove garlic
- 1 tbsp. granulated sugar
- 1/4 tsp. salt
- 1/4 tsp. black pepper
Nutritional Information
- Serving Size: 2 tbsp.
- Fat: 3g
- Saturated Fat: 1g
- Cholesterol: 7mg
- Sodium: 47mg
- Carbohydrates: 3g
- Fiber: 1g
- Sugar: 2g
- Protein: 3g
Instructions
- Add ingredients to jar in order listed and secure lid. Select "Dressings" cycle or blend on a Medium Low speed for 30 seconds.
- Serve over any combination of mixed greens.
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Very nice dressing. I used rice vinegar since I did not have red wine vinegar.
I will try making this without the oil. Oil is bad for the heart. I hate cilantro so I will use basil or parsley instead and a a few soaked dates to get the sweetness that would come from sugar except now that is still bound to fiber via the date. Looks good.
This would be a good use of the cilantro stems. They will add plenty of taste.
I tried to liquefy cilantro and oil in my Blendtec once. It liquefied, sure, but the cilantro lost ALL taste. I know you’re not supposed to cook with cilantro but it seems like you can’t put it in a high-test blender, either, without whatever delicate stuff is in there getting denatured (or something). Thoughts?