Very Green Yogurt Sauce
Serves 4.
Note: This sauce is terrific with grilled fish or chicken, and also good on a baked potato, roasted vegetables or as a dip for carrot sticks or chips. Whole milk yogurt works best in this recipe. You can use a Greek yogurt with a lower fat content (2 percent, 1 percent or nonfat), but the sauce won't taste quite as full flavored or rich. From Beth Dooley.
• 1 1/2 c. sorrel leaves, washed and spun dry
• 1 c. watercress, washed and spun dry
• 1/4 c. chopped chives
• 1/4 c. parsley leaves
• 1 small garlic clove, chopped
• 1/2 c. whole milk Greek yogurt
• 1 tbsp. extra-virgin olive oil
• 1 tsp. fresh lemon juice
• Salt and freshly ground black pepper to taste
Directions
Using a sharp knife, mince together the sorrel, watercress, chives, parsley and garlic. Place in a small bowl and stir in the yogurt, olive oil, lemon juice, and salt and pepper to taste. Store in a covered container in the refrigerator for up to three days.
Nutrition information per serving:
Calories70Fat6 gSodium55 mgSaturated fat2 g
Carbohydrates3 gTotal sugars2 g
Protein2 gCholesterol10 mgDietary fiber1 g
Exchanges per serving: 1 vegetable, 1 fat.