How to Make It
Step 1
Scoop the yogurt into a paper towel-lined strainer set over a bowl and let stand at room temperature for 30 minutes.
Step 2
In a mini food processor, combine the drained yogurt with the olive oil, vinegar, scallions, garlic and pepper; process until smooth. Season with salt.
Make Ahead
The dressing can be refrigerated for up to 4 days.
Notes
One Serving 74 cal, 7 gm fat, 1 gm saturated fat, 2 gm carb, 0 gm fiber.
Uses: Toss with mixed greens or serve as a dipping sauce for crudités.
