Weekend Recipe X2

Monday morning I woke up and for some reason I thought it was Friday.  Which was quite a rude awakening when I got to work and realized I had 4 whole days to go.  But every day this week, I woke up and thought it was Friday.  Don’t ask, I have a thyroid problem. 

And then on Wednesday night, when I was planning the rest of my posts for the week I thought, “I’d better get my Friday recipe edited for tomorrow…”  So if  you were wondering why you were getting a Friday recipe on Thursday, it’s because I’m a dork.

So… in light of my enthusiasm for Friday, and because I can laugh at myself and I hope you can too, and because I love to share food above all else…. you get another recipe from my Google Reader!  Happy Friday my friends, the REAL Friday.

Creamy Garlic Dressing from Food & Wine Magazine

3/4 cup plain nonfat yogurt

  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons white wine vinegar
  • 2 scallions, thinly sliced
  • 1 garlic clove, thinly sliced
  • 1/2 teaspoon freshly ground pepper
  • Salt
  1. Scoop the yogurt into a paper towel-lined strainer set over a bowl and let stand at room temperature for 30 minutes.
  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 Serving74 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.

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