Russian Dressing

By contessawannabe

Ingredients

• 4 sun-dried tomato halves
• 3/4 cup plain nonfat Greek yogurt
• 1 tablespoon extra-virgin olive oil
• 2 teaspoons red wine vinegar
• 1/2 teaspoon ancho chile powder
• 3 cornichons, finely chopped
• 2 tablespoons minced red onion
• 2 teaspoons minced tarragon
• Kosher salt and freshly ground pepper

Preparation

Step 1

In a bowl, cover the sun-dried tomatoes with boiling water. Let stand until softened, 20 minutes. Drain the tomatoes, reserving 2 tablespoons of the soaking liquid.
In a food processor, puree the yogurt, sun-dried tomatoes and the reserved soaking liquid with the oil, vinegar and ancho chile powder. Scrape the dressing into a bowl. Stir in the cornichons, onion and tarragon and season with salt and pepper.


Notes
Two Tablespoons 25 cal, 1 gm fat, 0.2 gm sat fat, 2 gm carb, 0 gm fiber.

Serve on romaine lettuce, as a crudité dip or spread on fish before broiling.