Most bottled salad dressings come packed with a bunch of ingredients that you don’t want—like sodium, corn syrup and preservatives, to name a few. This tasty tzatziki-inspired option, created by chef Chris Leahy of NYC’s Lexington Brass, not only takes very little time to make, but it also contains hardly any fat (the kind used here is heart healthy). Use it to drizzle over steak salad (check out Chris’ tasty meat marinade), as well as grilled fish or lamb.
- 1/2 cup fat-free Greek yogurt
- 1/2 cucumber, diced
- 1 tbsp chili powder
- 1 tbsp frsh mint leaves, finely chopped
- 1 tbsp fresh cilantro, chopped
- 2 tsp red wine vinegar
- 2 tsp extra virgin olive oil
- 1/2 tsp freshly ground black pepper
- 2 tbsp steak marinade
Place all ingredients into a blender and mix until the dressing is very smooth. Chil in fridge until you’re ready to top your main dish.
Chris Leahy is the Executive Chef at Lexington Brass, an American Bistro located within Hyatt 48 in Midtown Manhattan. Chris has been able to apply his classic training to the menu at Lexington Brass, creating dishes such as Brass Ale-Braised Pork Chop; Crab-Stuffed Fried Oysters; and Handmade Salumis