Address: 444 Cherrycreek Road, Lincoln, NE 68528-1507, Phone: 402-441-7180

Alice Henneman, MS, RD, Extension Educator <ahenneman1@unl.edu>

Printer-friendly copy of a recipe at lancaster.unl.edu/food/ciq-yogurt.htm
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Yogurt Salad Dressing    (Makes 8 servings. Serving size: 2 tablespoons.)

Try it, you'll like it! The mayonnaise gives a nice creamy texture to the yogurt. The herbs and lemon juice add a delicious burst of flavor.

  • 8 ounces plain yogurt, fat-free
  • 1/4 cup mayonnaise, fat-free
  • 2 tablespoons chives, dried
  • 2 tablespoons dill, dried
  • 2 tablespoons lemon juice

DIRECTIONS: Mix all ingredients in bowl and refrigerate, covered.

Nutrition analysis per serving: Calories: 23; Sodium: 84 mg; Total fat: 0 g; Calcium: 72 mg; Saturated fat: 0 g; Magnesium: 10 mg; Cholesterol; 1 mg; Potassium: 104 mg; Fiber: 0 g

Source: Courtesy of National Heart, Lung & Blood Institute - DASH recipes at http://hin.nhlbi.nih.gov/nhbpep_kit/recipes.htm

ALICE'S TIPS:

  1. I think this recipe tastes best if eaten the day it's made. Try to allow it to chill at least a half-hour in the refrigerator to let the flavors blend. This recipe is easy to modify to make a smaller quantity if you won't eat this much at one time.

  2. Besides using this recipe for a salad dressing, try it for a dip. If your dressing seems a little thick, thin with a tablespoon or so of water.

  3. At times when I haven't had any lemon juice on hand for this dressing, I have used an equal amount of white wine vinegar with satisfactory results.

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