The result: a low-calorie dressing that still feels indulgent BUT its ready for a healthy, heavy-handed drizzle
Ingredients 12 ounces cavatappi, fusilli, or rotini pasta 1 pound asparagus trimmed and cut into 1-inch pieces 2 cups baby spinach roughly chopped 1 cup frozen peas thawed 1 cup frozen corn thawed cup toasted pine nuts 1 teaspoon salt Green Goddess Dressing cup plain 2% Greek yogurt cup mayonnaise or additional Greek yogurt 3 tablespoons fresh lemon juice from 2 lemons, plus more for serving cup fresh flat-leaf parsley leaves cup fresh basil leaves cup fresh tarragon cup fresh chives plus more for serving 2 tablespoons fresh dill plus more for serving 2 garlic cloves minced 1 teaspoon Dijon mustard 1 teaspoon Worcestershire sauce teaspoon salt teaspoon black pepper Instructions Bring a large pot of salted water to a boil
Everyone loves ranch, right
Tuck a small black or white linen square into a pocket or handbag to dab tears and blow noses quietly
Thousand Island dressing: Includes bits of relish, pickles, onions, and hard-boiled eggs, making it sweeter and tangier Is made with a mayonnaise base Russian dressing: Gets a distinct spiciness from horseradish and garlic Is made with a plain yogurt or sour cream base What Is The Sauce On A Reuben
