Michele Urvater

Yogurt-Parsley Dressing

Preparation info
  • Makes: ½ cup or enough for

    4

    servings
    • Difficulty

      Easy

Appears in
Monday-to-Friday Cookbook
Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

  • About

The no-cholesterol answer to salad dressings. Fresh mint or dill, instead of the parsley, is wonderful with the yogurt as well.

Ingredients

  • ½ cup plain nonfat yogurt
  • ½ cup fresh parsley leaves
  • 1

Method

Process all the ingredients in a blender or food processor until the parsley is chopped. Store covered in the refrigerator up to 4 days.