This recipe is equally at home as a dressing for tossed salad or stirred into cooked rice.
Makes 1 cup.
- ? cup carrot juice
- ? cup plain nonfat yogurt
- 1 tablespoon fresh lemon juice
- 1 large shallot, quartered
- 1 teaspoon cumin
- ½ teaspoon ground ginger
- ½ teaspoon pepper
- ¼ teaspoon salt
In a food processor or blender, combine the carrot juice, yogurt, lemon juice, shallot, cumin, ginger, pepper, and salt. Purée until smooth. Store the dressing in the refrigerator.
Nutrition per 2 tablespoons: 18 calories, 0g total fat (0g saturated), 0g dietary fiber, 3g carbohydrate, 1g protein, 110mg sodium.