If made with fat-free yogurt, this is a healthy alternative to mayonnaise.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|3/4 cup plain low-fat yogurt||1 Tablespoon finely chopped preserved ginger syrup, from the jar|
|zest and juice of 1 small lemon||1 Tablespoon finely chopped dill|
|salt and freshly ground black pepper||1 Tablespoon finely chopped preserved stem ginger|
|1 Tablespoon finely chopped parsley|
Mix the yogurt, parsley, dill, ginger, ginger syrup, lemon zest and juice in a small bowl. Season with salt and pepper.
Cover with plastic wrap and refrigerate until ready to serve.
The dressing can be covered and refrigerated for up to 4 days.
Good with falafel or grilled meat, such as lamb.
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