This has a creamy blend of flavors-- a hint of sweetness from the coconut milk with a tang from the yogurt and vinegar. Use it to dress salad greens, drizzle over sliced tomatoes, or toss with cold pasta and veggies.
3/4 cups canned coconut milk*
3 tablespoons Greek yogurt
3 tablespoons white balsamic vinegar
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
1/4 teaspoon kosher salt
1 tablespoon minced fresh chives
3 tablespoons extra-virgin olive oil
Add all ingredients to bottle or jar; put on lid and shake well. Or, whisk together in a bowl. Refrigerate for at least 2 hours before serving; best the next day. Will keep in fridge for up to 5 days.
Use to dress salad greens, drizzle over sliced tomatoes, or toss with cold pasta and veggies. Garnish with additional chopped chives, if desired.
NUTRITIONAL INFO (for 1 tablespoon of salad dressing using regular canned coconut milk and low-fat Greek yogurt): 28.8 calories, 2.9g fat, .3g carbs, 0g fiber, .2g protein; Weight Watchers PointsPlus = 1 point
*Canned coconut milk is found in the Asian aisle of most grocery stores. You may use the lite version for reduced calories and fat, if desired. Coconut milk beverage sold in tall cartons is diluted and not recommended for this recipe.