email this pageIngredients
1 small garlic clove
2/3 cup (firmly packed) baby spinach
2/3 cup flat Italian parsley leaves
2/3 cup non-fat plain yogurt
1 tablespoon fresh lemon juice
1 1/2 teaspoons salt
1/8 teaspoon freshly ground pepper
2 tablespoons extra virgin olive oil
Instructions
2/3 cup (firmly packed) baby spinach
2/3 cup flat Italian parsley leaves
2/3 cup non-fat plain yogurt
1 tablespoon fresh lemon juice
1 1/2 teaspoons salt
1/8 teaspoon freshly ground pepper
2 tablespoons extra virgin olive oil
1. Place garlic, spinach and parsley in the bowl of a food processor. Pulse until the mixture is finely ground, scraping down sides of bowl as needed.
2. Add yogurt, lemon juice, salt, pepper and oil to the bowl. Process until the dressing is smooth.
3. Transfer the dressing to a clean container and refrigerate, covered, for up to 5 days. Makes 1 cup.
Recipe courtesy of Earthbound Farm, www.ebfarm.com, "Relish America's Harvest," July 2006.
2. Add yogurt, lemon juice, salt, pepper and oil to the bowl. Process until the dressing is smooth.
3. Transfer the dressing to a clean container and refrigerate, covered, for up to 5 days. Makes 1 cup.
Recipe courtesy of Earthbound Farm, www.ebfarm.com, "Relish America's Harvest," July 2006.
