Use this light and creamy herb dressing to dress coleslaw, cucumber salad, potato salad or simple mixed greens. Feel free to use fresh chopped herbs instead of dried. Recipe by Nancy Baggett for EatingWell.
Nutrition per serving may change if servings are adjusted.
½ cup low-fat mayonnaise
⅓ cup nonfat plain yogurt
¼ cup reduced-fat sour cream
3 tablespoons rice vinegar or white-wine vinegar
1 tablespoon Dijon mustard
1 tablespoon honey, plus more to taste
1½ teaspoons dried minced onion or dried chopped chives
1¼ teaspoons dried tarragon or dill
½ teaspoon onion salt or celery salt or ¼ teaspoon of each
White pepper to taste
Combine mayonnaise, yogurt, sour cream, vinegar, mustard, honey, onion or chives, tarragon (or dill) and onion salt (and/or celery salt) in a bowl until well blended. Season with white pepper. Taste and adjust seasonings, if desired.
Make Ahead Tip: Cover and refrigerate the dressing for up to 5 days. Stir before using.
26 calories;1 g fat(0 g sat); 0 g fiber; 3 g carbohydrates; 0 g protein; 1 mcg folate; 3 mg cholesterol; 1 g sugars; 1 g added sugars; 29 IU vitamin A; 0 mg vitamin C; 13 mg calcium; 0 mg iron; 89 mg sodium; 19 mg potassium