Reinvented Russian Dressing

Bobby Flay's version of Russian dressing is tangier than the classic; made with nonfat Greek yogurt, it has just one-sixth the calories.

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  • Servings: Makes 1 1/4 cups

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  • 4 sun-dried tomato halves
  • 3/4 cup plain nonfat Greek yogurt
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons red wine vinegar
  • 1/2 teaspoon ancho chile powder
  • 3 cornichons, finely chopped
  • 2 tablespoons minced red onion
  • 2 teaspoons minced tarragon
  • Kosher salt and freshly ground pepper

How to make this recipe

  1. In a bowl, cover the sun-dried tomatoes with boiling water. Let stand until softened, 20 minutes. Drain the tomatoes, reserving 2 tablespoons of the soaking liquid.

  2. In a food processor, puree the yogurt, sun-dried tomatoes and the reserved soaking liquid with the oil, vinegar and ancho chile powder. Scrape the dressing into a bowl. Stir in the cornichons, onion and tarragon and season with salt and pepper.


Two Tablespoons 25 cal, 1 gm fat, 0.2 gm sat fat, 2 gm carb, 0 gm fiber.

Serve on romaine lettuce, as a crudité dip or spread on fish before broiling.

Contributed By Photo © Kana Okada Published August 2010

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