2/3 cup plain low-fat yogurt
1/3 cup apple-cider vinegar
1 Tb. olive oil
1 Tb. Dijon mustard
1 Tb. lemon juice
1 very large clove garlic, crushed
1/4 tsp. dried dillweed
1 Tb. water
Combine all the ingredients in a jar with a tightly fitting lid. Shake well to blend.
Adapted from Jane Brody's Good Food Book.
Posted by Susan Tornheim
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