Back in 2004, this salad dressing took first place in a Tulsa World taste test. I'm fairly certain my dressing wouldn't even place.
As a re-devoted follower of the Dubya Dubya doctrine, I count and hoard points like a kleptomaniacal squirrel accountant. Because those exist and all.
Whatever, I love salads, which are fabulously WW-friendly, as most fruits and veggies are ZERO points -- i.e., you can eat as many as you wish. Within reason, that is. You could literally eat 50 apples and not have to count any points (and, perhaps, never want to eat another apple again). Just FYI, though, you can eat hamburger dill pickle slices, which are 0 points -- in moderation. A Sam's Wholesale Club-sized jar, however, might not be the smartest move.
Anyway, salads are healthy, blah, blah, blah -- until you slather creamy dressings on them. Some dressings are 4 whole points, and that's just for 2 tablespoons.
That's why I fell deeper in love with salsa, which is 0 points. Salsa gets old, though, so I had to come up with something else.
Enter nonfat, plain Greek yogurt, which I love to use instead of mayo in my chicken salad. Over the weekend, when I made a lentil salad with some feta crumbles, I mixed 1/4 cup of Greek nonfat yogurt with some yellow curry powder and 1 tablespoon of milk, stirred it up and had that for a dressing -- and it wasn't bad. At only 1 point, it was better still.
I tried duplicating that again for Monday's lunch at work, and I failed miserably. Maybe I used too much curry.
More than likely, it was because I used water instead of fat-free milk. Oopsie. And the dried cilantro (an absolute sin, but I had no fresh stuff in my fridge) made it slightly grainy. Actually, it was like eating a dollop of yogurt from a freshly mowed lawn.
Whatever, who has a yummy, homemade salad dressing recipe they'd like to share? You don't have to know the WW points, I can figure that out myself with a recipe.
Peace, love and fresh cilantro ... XOXO
