Recipe: 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 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.

Calories70Fat6 gSodium55 mgSaturated fat2 g

Carbohydrates3 gTotal sugars2 g

Protein2 gCholesterol10 mgDietary fiber1 g