Creamy Curry Dressing
From EatingWell: March/April 2011
Toss this creamy curry dressing with a salad of red-leaf lettuce, baby spinach, slivered red bell pepper, chopped hard-boiled egg and a sprinkle currants or raisins.
- 1/2 cup nonfat plain yogurt
- 1/2 cup low-fat mayonnaise
- 3 tablespoons lemon juice
- 2 tablespoons water
- 1 tablespoon honey
- 1 teaspoon curry powder
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- Place yogurt, mayonnaise, lemon juice, water, honey, curry powder, salt and pepper in a bowl or a blender; whisk or blend until smooth.
Tips & Notes
- Make Ahead Tip: Cover and refrigerate leftover dressing for up to 5 days.
Per tablespoon: 29 calories; 1 g fat (0 g sat, 0 g mono); 2 mg cholesterol; 4 g carbohydrates; 1 g added sugars; 1 g protein; 0 g fiber; 93 mg sodium; 28 mg potassium.
Carbohydrate Servings: 0
Exchanges: 1 fat
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- Type of Dish
- Salad dressing
- Ease of Preparation
- Total Time
- 15 minutes or less
- 8 or more
- Preparation/ Technique
- March/April 2011