This recipe is safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is NOT safe for those who are sensitive to gluten. Lea & Perrins Worcestershire sauce (sold in the United States) is gluten-free.
"A well-made salad must have a certain uniformity; it should make perfect sense for those ingredients to share a bowl."
-Yotam Ottolenghi, Chef
My colleague at The Goldring Center for Culinary Medicine, Leah Sarris, introduced me to this technique of using pureed beans to thicken a dressing. It works very well, giving a nicely smooth and creamy feel to the dressing and adding a lot of fiber. The dressing works great in salads like this one, and you can use it for shrimp, chicken or even in potato salad.
Servings: 4 | Serving size: about 1/4 cup
Cooking Time: 15 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe can be divisible by 2.
This salad dressing keeps very well for 3-4 days.
|2 cloves||fresh garlic (minced)|
|1 Tbsp||Worcestershire sauce|
|1 ounce||Parmigiano-Reggiano (grated)|
|fresh ground black pepper (to taste)|
|1/2 cup||no salt added white beans (drained and rinsed)|
|1/2 cup||nonfat yogurt|
Place the garlic, Worcestershire sauce, parmesan, salt, pepper, white beans, and yogurt in a blender or mini chopper and puree until smooth.
Chill well before using it to top a salad and serving.
Serving size: about 1/4 cup
Amount Per Serving
|Calories 88||Calories from Fat 21|
|% Daily Value|
|Total Fat 2g||4%|
|Saturated Fat 1g||6%|
|Monounsaturated Fat 1g|
|Trans Fat 0g|
|Total Carbohydrates 10g||4%|
|Dietary Fiber 1g||6%|
|Vitamin A 1%||Vitamin C 4%|
|Calcium 19%||Iron 7%|
|Vitamin K 1 mcg||Potassium 247 mg|
|Magnesium 24 mg|