Total time: About 8 minutes
Servings: Makes about one-third cup
Note: This recipe is based on an idea from Hugh Fearnley-Whittingstall's "River Cottage Meat Book."
1/4 cup finely chopped mint leaves
1 teaspoon minced shallots
2 tablespoons cider vinegar
1/4 teaspoon sugar
1/4 teaspoon salt
1/2 teaspoon dried mustard
1 tablespoon canola or
2 tablespoons plain yogurt
Put the mint, shallots, vinegar, sugar, salt, mustard and oil in a small jar with a tight-fitting lid. Seal and shake well to combine. Add the yogurt and shake well again.
Each tablespoon: 33 calories; 0 protein; 1 gram carbohydrates; 0 fiber; 3 grams fat; 0 saturated fat; 0 cholesterol; 121 mg. sodium.