Posted on Thu, Mar. 20, 2008
1/4 cup chopped fresh dill
For the Yogurt Dressing:
1 teaspoon minced garlic
Juice of ½ lemon (1 ounce)
1 tablespoon champagne or chardonnay vinegar
1 teaspoon sugar
½ cup thick plain yogurt
5 tablespoons olive oil
Salt & freshly ground pepper
1. For the salad: Slice the romaine into ribbons. Place it in a salad bowl with the arugula, carrot and dill.
2. For the Yogurt Dressing: Mix the garlic, lemon, vinegar and sugar; blend well. Let flavors meld for 10 to 15 minutes or overnight. Before serving, whisk in the yogurt, then the oil. Season with salt and pepper. Toss greens with half of the dressing or as desired. Serve. Makes 1 cup dressing.
- Adapted from Spice by Anna Sortun (HarperCollins, 2006).
135 calories, 2 grams protein, 6 grams carbohydrates, 3 grams sugar, 12 grams fat, 2 milligrams cholesterol, 27 milligrams sodium, 2 grams dietary fiber.
Chocolate Malted Pudding With Marshmallows and Coconut
Makes 8 servings
1 quart low-fat (1%) milk
4 tablespoons cornstarch
1 cup malted-milk powder (see note)
Flourish
today's 
