Kateryna Odyntsova

This dressing is so-o-o good, you’ll want to eat it with a spoon. It works on all sorts of salads: fresh baby spinach with strawberries and red onion; red or green cabbage with apples and grapes; romaine lettuce with sliced carrots, celery, and cucumbers. If you like nuts, toss in a handful of shelled pistachios or roasted almonds. Add some leftover grilled chicken or cooked shrimp and you’ve scored a complete meal. If you like a thick dressing, substitute low-fat Greek for regular low-fat yogurt. One recipe makes 12 (1-tablespoon) servings.

Please note: In order to preserve value for people who have bought the Trufflehead app, our recipes are posted for 1 week only and they are not archived. If you want to make this dish, please print it out so you will have it for future reference.

Servings: 12 (1-tablespoon)

Time: < 30 minutes

Difficulty: Easy

Creamy Curried Orange Dressing

• ½ cup low-fat or nonfat plain yogurt
• 2 tablespoons light or low-fat mayonnaise, preferably Hellmann’s
• 2 tablespoons frozen orange juice concentrate, thawed
• 1 teaspoon grated orange zest
• 1 teaspoon curry powder, or to taste (sweet, hot, or a combination)
• 2 tablespoons chopped fresh mint (leaves from about ½ small bunch)
• Salt
• Freshly ground black pepper to taste

1. Place the yogurt, mayonnaise, orange juice concentrate, zest, and curry powder in a small bowl or measuring cup. Whisk to blend.

2. Add the mint; blend with a fork. Season to taste with salt and pepper. Serve chilled. (May be stored, covered, up to 1 week in the refrigerator.)

Per serving: 18 calories, 1 g total fat, trace saturated fat, 1 mg cholesterol, 2 g total carbohydrate, trace dietary fiber, 1 g protein, 20 mg sodium.