Creamy Lemon-Herb Dressing

This salad dressing is a delicious, non-fat alternative to mayonnaise-based dressings. Serve it with vegetable crudites, or with hearty greens like endive and radicchio.

  • Yield: Makes 1 cup
Creamy Lemon-Herb Dressing

Source: Martha Stewart Living, April 1998


  • 2 teaspoons grated lemon zest
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons snipped fresh chives
  • 1 tablespoon chopped fresh basil
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon chopped fresh tarragon
  • 8 ounces silken tofu
  • 1 tablespoon Dijon mustard
  • 1 tablespoon white-wine vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper


  1. Place all ingredients in the bowl of a food processor. Process until smooth and creamy. Season with salt and pepper.


Be the first to comment!