Pesto Vinaigrette | BeyondCeliac.org
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Pesto Vinaigrette

Courtesy of Chobani 

 

Chobani Pesto Vinaigrette RecipeMakes 4 servings.

Ingredients:

  • 1 Tbsp. Non-Fat Plain Chobani Greek Yogurt
  • 3 Tbsp. basil pesto, homemade or store-bought
  • 1 Tbsp. lemon juice
  • 1 Tbsp. white wine vinegar
  • 1 Tbsp. water
  • 1 tsp. extra virgin olive oil
  • 6 cups mixed greens
  • 2 medium carrots, peeled

Directions:

  1. Shave carrots into ribbons with a vegetable peeler and set aside.
  2. In a large bowl, whisk together Chobani, pesto, lemon juice, vinegar, water and olive oil.
  3. Add the mixed greens and carrots to the Chobani dressing and toss to combine. Divide between plates and serve.

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