Editor's note: The recipe below is part of a healthy and delicious spa menu developed exclusively for Epicurious by Chef Jesús González of La Cocina Que Canta Culinary Center at Rancho La Puerta Fitness Resort and Spa.
This recipe makes 1/2 cup more dressing than needed for Chef Jesus González's picante jicama and roasted carrot salad. The extra dressing is good on all sorts of salads, and will keep, tightly covered and refrigerated, for 3 days.
Recipe information
Yield
Makes about 3/4 cup (about 12 servings)
Ingredients
1/2 cup plain low fat or non-fat yogurt
2 tablespoons white balsamic vinegar
1 tablespoon freshly squeezed lemon juice
2 tablespoons fresh basil leaves, roughly chopped plus 2 tablespoons sliced lengthwise into 1/4-inch strips
3/4 teaspoon shallots, chopped (about 1/4 small shallot)
1/4 teaspoon garlic, chopped (about 1/2 clove)
1/8 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
Preparation
Step 1
In blender or food processor, combine yogurt, vinegar, lemon juice, chopped basil, shallots, garlic, salt, and pepper and pureé until very smooth, 1 to 2 minutes.
Step 2
Stir in sliced basil and serve.
Nutrition Per Serving
Nutritional analysis per tablespoon (1/2 ounce): 8 calories
1.2 g carbs: 0.5 g protein
0.1 g fat
0 g fiber
0.48 mg cholesterol
50 mg (with 1/4 tsp. salt added) sodium
28 mg potassium.
#### Nutritional analysis provided by Self
