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Reinvented Russian Dressing

© Kana Okada

Reinvented Russian Dressing

Contributed by Bobby Flay

ACTIVE: 15 MIN
TOTAL TIME: 35 MIN
SERVINGS: Makes 1 1/4 cups

•HEALTHY
•MAKE-AHEAD
•VEGETARIAN

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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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

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.
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.

Notes

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.

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