Here's a tangy dressing that is great on sliced tomatoes, mixed greens, hard-boiled eggs, or cold steamed potatoes. Ingredients
1 cup (packed) watercress leaves 3/4 cup (or more) plain nonfat yogurt 1/3 cup light (1/3 less fat) mayonnaise 2 tablespoons (packed) chopped fresh dill 2 tablespoons (packed) chopped fresh basil 2 tablespoons chopped green onion 1 tablespoon (packed) chopped fresh mint 1 teaspoon red wine vinegar 1/4 teaspoon hot pepper sauce
Preparation
Cook watercress in medium saucepan of boiling water 30 seconds. Drain. Rinse watercress under cold water. Drain again. Pat watercress dry with paper towels. Transfer watercress to blender. Add 3/4 cup plain nonfat yogurt and all remaining ingredients and puree until smooth, thinning with more yogurt or water, if desired. Transfer dressing to bowl. Season dressing to taste with salt and pepper. (Can be prepared 3 days ahead. Cover and refrigerate.) Per tablespoon: calories, 16; total fat, 1 g; saturated fat, 0.5 g; cholesterol, 1 mg
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