I think we can all agree that grilled vegetables are a fantastic summer dinner or side dish. Easy, beautiful, versatile. But sometimes they need a little extra something. This is that something.
Lemon Mint Yogurt Dressing could also be used as a salad dressing. OR you could put your leftover grilled vegetables onto a beautiful bed of spinach and serve it with this dressing for lunch the next day. That's actually what I am eating as I type this. And it's good.
Lemon Mint Yogurt Dressing
Makes ~1 1/2 cups
1 cup low fat plain yogurt (use Greek if you like)
3 Tbsp low fat buttermilk
2 Tbsp fresh squeezed lemon juice
Zest from two medium lemons
3/4 tsp dry mustard
2 tsp white wine vinegar
1 1/2 Tbsp chopped fresh mint
1 1/2 Tbsp chopped fresh chives
1/2 tsp salt
1/4 fresh ground black pepper (or to taste)
Place all ingredients into a glass jar. Secure lid, shake thoroughly to mix, then place in refrigerator for at least 3 hours prior to serving.
Nutrition info per ~2 Tbsp: 25 calories, 0.5 g fat, 2 g protein, 3 g carbohydrates