1/2 c. olive oil
1/4 c. nonfat plain yogurt
1 T. champagne vinegar or red wine vinegar
1 T. fresh lemon juice
1 jalapeno pepper, diced after seeds removed
2 T. chopped fresh mint or scant 1 T. dried mint (can use contents of 1 peppermint tea bag)
1 T. chopped fresh cilantro
1/2 t. ground cumin
1/2 t. ground coriander
1/2 t. salt
1/2 t. freshly grated lemon peel (optional)
Combine oil, yogurt, vinegar, lemon juice, jalapeno, mint, cilantro, cumin, coriander, and salt in a blender and puree until smooth. Stir in the lemon peel.
Serve over greens, potato salad, or pasta salad. Will keep for 1 week refrigerated in a sealed container.
Makes about 1 cup.
Adapted from Moosewood Restaurant Celebrates cookbook, p. 368.
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