Yogurt Curry Dressing
92 people added this to their Recipe Box
Toss this mildly spicy dressing with grated carrots, coleslaw mix or broccoli slaw. Or mix it with shrimp and stuff into avocado halves. We use 2% yogurt because 1% and no-fat varieties tend to be watery.
Servings: 1 cup (250 mL)
Ingredients:
| Nutritional Info | |
| Per 1 tbsp (15 mL): about | - |
| cal | 25 |
| pro | trace |
| total fat | 2 g |
| sat. fat | trace |
| carb | 1 g |
| fibre | 0 g |
| chol | 2 mg |
| sodium | 42 mg |
| % RDI: | - |
| calcium | 1% |
Suggested Recipes
-
1/2 cup (125 mL) 2% plain yogurt
1/3 cup (75 mL) light mayonnaise
1 tbsp (15 mL) mild curry paste
2 tsp (10 mL) lemon juice
1/2 tsp (2 mL) grated gingerroot (or 1/4 tsp/1 mL ground)
1 small clove garlic, minced
1/2 tsp (2 mL) granulated sugar
Preparation:
In small bowl, whisk yogurt, mayonnaise, curry paste, lemon juice, ginger, garlic and sugar. (Make-ahead: Refrigerate in airtight container for up to 5 days.)
Source
Canadian Living Magazine: April 2004
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