1 tablespoon white wine vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons nonfat plain yogurt
1 tablespoon virgin olive oil
8 to 10 ounces romaine lettuce, ribs cut in half and leaves torn into 1 1/2 to 2 inch pieces (6 cups)
1 tablespoon chopped fresh herb mixture (tarragon, chives, basil, and chervil)


1. In a bowl large enough to hold the lettuce, whisk together the vinegar, salt, pepper, and yogurt. Whisk in the oil.
2. Wash the lettuce pieces well in cold water and spin them dry in a salad spinner.
3. Add the lettuce to the dressing in the bowl, and toss it until coated with the dressing. Sprinkle on the fresh herbs, and serve immediately.

Cool and tangy, the yogurt gives the dressing a creamy consistency and a refreshingly sour taste that mikes it a good accompaniment for Jacques Pepin's Chili con Carne with Red Beans (see link).

Green Salad with Yogurt Dressing
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