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SALAD DRESSING - Russian Dressing
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| Reinvented Russian Dressing CONTRIBUTED BY BOBBY FLAY SERVINGS: MAKES 1 1/4 CUPS Bobby Flay's version of Russian dressing is tangier than the classic; made with nonfat Greek yogurt, it has just one-sixth the calories. | |
| 4 | sun-dried tomato halves |
| 3/4 cup | plain nonfat Greek yogurt |
| 1 tablespoon | extra-virgin olive oil |
| 2 teaspoons | red wine vinegar |
| 1/2 teaspoon | ancho chile powder |
| 3 cornichons, finely chopped | |
| 2 tablespoons | minced red onion |
| 2 teaspoons | minced tarragon |
| Kosher salt | |
| freshly ground pepper | |
| In a bowl, cover the sun-dried tomatoes with boiling water. Let stand until softened, 20 minutes. Drain the tomatoes, reserving 2 tablespoons of the soaking liquid. In a food processor, puree the yogurt, sun-dried tomatoes and the reserved soaking liquid with the oil, vinegar and ancho chile powder. Scrape the dressing into a bowl. Stir in the cornichons, onion and tarragon and season with salt and pepper. Notes | |
| Two Tablespoons | 25 cal, 1 gm fat, 0.2 gm sat fat, 2 gm carb, 0 gm fiber. |
Serve on romaine lettuce, as a crudité dip or spread on fish before broiling.
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