Monday, May 14, 2012

Sweet and Tangy Balsamic-Roasted Red Pepper Dressing

I am very picky when it comes to salads. It seems like they are only enjoyable and satisfying when loaded with fattening ingredients, especially when it comes to the dressing. This salad dressing, however, is sweet, tangy, creamy, and rich...but without all the fat. And it's not just tasty on salads. Enjoy this dressing drizzled over chicken, as a dip for kebabs, or as a burger topping (particularly good with melted mozzarella and fresh basil).

1/2 cup Non-Fat Plain Greek Yogurt
1/3 cup roughly chopped Roasted Red Bell Pepper, about half of one pepper (if using store bought, make sure fat content is low)
2 teaspoons Balsamic Vinegar
1/2 teaspoon chopped fresh Garlic
Kosher Salt and Black Pepper, to taste

Blend all ingredients, except salt and pepper, together using a blender, food processor, or imulsion blender. Add salt and pepper gradually, blending and tasting as you go. I use 4 to 5 grinds of black pepper and two liberal pinches of salt.

Servings: 4 Serving Size: 3 tablespoons; 20 calories per serving

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