Chimichurri Dressing

Ingredients

• 1 ½ cups fresh parsley leaves, washed and dried (thins stems ok)
• ½ cup scallion, cleaned, 1" lengths
• 2 medium fresh garlic clove, peeled
• ¼ teaspoon hot chile flakes
• 1 teaspoon dried oregano
• ¼ teaspoon sea salt
• 3 tablespoons fresh lime juice
• 4 tablespoons extra virgin olive oil, divided
• 6 low fat greek style yogurt

Instructions

1. Place the first 7 ingredients in the carafe of a blender. Add half of the extra virgin olive oil - 2 T. Start on very low speed to blend, and slowly move to medium speed until the dressing is slightly pureed. Add the 6 T. yogurt, and blend until almost smooth. With the motor running, drizzle in the remaining 2 T. of olive oil Refrigerate the dressing in an airtight glass container for up to two weeks.
2. This is a thick dressing. If you would like to thin bit, add a T. of water or oil.
3. Serve with my: Salad Wedge with Chimichurri Dressing, Feta, Radishes and Pepitas (see recipe.)

This recipe may not be reproduced without the consent of its author, Karen Sheer.