Prep 45 mins
Cook 15 mins
A nice twist on a classic salad.
- 1 cup mayonnaise, of your choice
- 1⁄4 cup yogurt or 1⁄4 cup sour cream
- 1 can tuna, drained
- 3 tablespoons lemon juice
- 2 teaspoons anchovy paste (optional)
- salt and pepper
- 1⁄4 cup half-and-half
- fresh dill (to garnish)
Serve on a salad of
- soft leaf lettuce
- steamed green beans
- boiled small new potato
- cherry tomatoes
- sliced olive
- Place all ingredients into food processor and mix until smooth.
- Add more half and half until of smooth consistency.
I am NOT an anchovy fan! Whenever I order my nicoise salad, I always ask for it without the little fishies. I was so happy to find that in this recipe the anchovy paste is OPTIONAL! I had put all the ingredients into the food processor without the half and half, and found that it was the perfect consistency (I like thick dressings), so I left out the 1/2 & 1/2 altogether. I put together a very nice composed salad with the ingredients listed in the recipe, and also added a sliced hard-boiled egg. I "draped" the dressing over the top and had a very classy lunch. This salad traveled very well from home to office in a Tupperware, and by the time I was ready to eat the dressing had insinuated itself throughout. Geema, I love this new take on salad dressings, thanks so much for posting.
This was an excellent salad dressing!~ I used mayonnaise, skipped the anchovy paste as I did not have any and used heavy whipping cream in place of the half and half as that is what I had. It was wonderful. I served it on lettuce with hard boiled eggs, steamed green beans and tomatoes. I used the exytra dressing the next day for a vege dip. Yummy. Thanks for posting.
I made this for ZWT 3 lighter salad challenge. I made this with yogurt miracle whip and low fat butter milk instead of half and half with great results! I skipped on the anchovy since I dont really prefer them. Very good!