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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This recipe goes with Grilled Chicken and Wheat-Berry Salad Ingredients:
1 cup chopped seeded peeled cucumber |
3 tablespoons plain low-fat yogurt |
2 tablespoons olive oil |
1 teaspoon balsamic vinegar |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
1/8 teaspoon dried dill |
Directions:
1. Place all ingredients in a blender and process until the mixture is smooth. Refrigerate dressing in an airtight container for up to 1 week.
2. Note: Though 86 percent of the calories come from fat, this dressing has less than 2 grams of fat per tablespoon-far less than full-fat dressings, which carry anywhere from 7 to 10 grams of fat per tablespoon.
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