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    You are in: Home / Recipes / Afghan Salad Dressing Recipe
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    Afghan Salad Dressing

    Average Rating:

     3 Total Reviews

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    • on February 25, 2011

      I used our beloved Oregon-made Nancy's whole milk yogurt and
      fresh mint from the garden. Whirled the ingredients in a mini food processor and very easy! Served over a simple tossed salad of various greens including radicchio; carrots, raisins, cucumber, and celery. For best flavor, prepare several hours in advance. Reviewed for Veg Tag February.

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    • on June 05, 2010

      DH loved this so it's got to be 5 stars! I used, Hellman's Olive oil mayonnaise to be soy free, Balkan (thick) yogurt, a bit more fresh mint, apple cider vinegar with the mother in it, sea salt & freshly ground black pepper. I will make this often. Made for NA*ME Tag!

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    • on January 07, 2010

      Very inventive and just delicious! Oh yum, I just love the 1/4 cup yogurt added with the mayo, plus the very smooth apple cider vinegar and dried mint. I used fresh mint, and whipped until smooth in my blender. Just beautiful although I confess to adding a bit more salt then instructed. A fav here!

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    Nutritional Facts for Afghan Salad Dressing

    Serving Size: 1 (82 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 238.8
     
    Calories from Fat 181
    75%
    Total Fat 20.1 g
    30%
    Saturated Fat 3.2 g
    16%
    Cholesterol 17.2 mg
    5%
    Sodium 715.8 mg
    29%
    Total Carbohydrate 14.8 g
    4%
    Dietary Fiber 0.0 g
    0%
    Sugars 4.4 g
    17%
    Protein 1.0 g
    2%
    Detailed Nutrition Values About Nutrition Info
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