Reinvented Russian Dressing

Food & Wine / Bobby Flay

SERVINGS: Makes 1 1/4 cups

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

ACTIVE: 15 MIN TOTAL TIME: 35 MIN 

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: Serve on romaine lettuce, as a crudité dip or spread on fish before broiling.
Two Tablespoons 25 cal, 1 gm fat, 0.2 gm sat fat, 2 gm carb, 0 gm fiber.