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Parsley-Cucumber Dressing




Source of Recipe


David


Recipe Introduction


No one flavor predominates, but the blend is magic in this low-fat
dressing. Use it on greens, beans, tomatoes, or a combination of the
season's best garden-fresh vegetables.




List of Ingredients




¼ cup coarsely chopped cucumber, peeled and seeded
¼ cup fresh flat-leaf parsley sprigs
¼ cup minced scallions, green parts only
2 tablespoons plain yogurt
1 tablespoon ricotta cheese
1 tablespoon fresh lemon juice
1 clove garlic, minced
¼ teaspoon sugar
1/8 teaspoon freshly ground pepper, or to taste
Dash of salt, or to taste



Recipe



Purée all of the ingredients in a blender until smooth. Taste and
adjust the seasoning. Whisk or shake before serving.

Advance Preparation
Before serving, refrigerate this dressing for 30 minutes to allow the
flavors to blend. It will keep for up to 2 days in a tightly closed
container in the refrigerator.