Green Goddess Dressing (Low Fat)

This Bon Appétit Magazine recipe (March 2002) packs a lot of flavour but is very low in calories. It is great on green salads, sliced tomatoes, hard-boiled eggs, or as a dip. You can substitute the yogurt for nonfat sour cream. Makes about 1 1/4 cups. (Can be prepared 3 days ahead. Cover and refrigerate.)

Ready In:
10mins
Serves:
Units:

ingredients

directions

  • Cook arugula or watercress in medium saucepan of boiling water 30 seconds. Drain. Rinse under cold water. Drain again. Pat dry with paper towels.
  • Transfer arugula or watercress to blender. Add 3/4 cup plain nonfat yogurt and all remaining ingredients and puree until smooth, thinning with more yogurt or water, if desired.
  • Transfer dressing to bowl. Season dressing to taste with salt and pepper.
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@blucoat
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@blucoat
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"This Bon Appétit Magazine recipe (March 2002) packs a lot of flavour but is very low in calories. It is great on green salads, sliced tomatoes, hard-boiled eggs, or as a dip. You can substitute the yogurt for nonfat sour cream. Makes about 1 1/4 cups. (Can be prepared 3 days ahead. Cover and refrigerate.)"

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  1. blucoat
    This Bon Appétit Magazine recipe (March 2002) packs a lot of flavour but is very low in calories. It is great on green salads, sliced tomatoes, hard-boiled eggs, or as a dip. You can substitute the yogurt for nonfat sour cream. Makes about 1 1/4 cups. (Can be prepared 3 days ahead. Cover and refrigerate.)
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