Dill-icious Ideas

This wispy herb isn't just for flavoring pickles.

Use dill to perk up a wrap sandwich, low-cal yogurt dip, or potato salad. Fresh dill, whether snipped from an herb pot or purchased at the grocery store, takes simple care. Rinse, pat dry with paper towels (moisture rapidly wilts and discolors the leaves), and seal in a zip-top plastic bag. To prep, use ringers to strip the leaves from the top of the stem downward, and gather into a bunch. Coarsely chop to keep the wispy quality of the leaves. Switch to dried dill when fresh is not available; just use one-third the amount of dried for fresh. SHIRLEY HARRINGTON

GREEK CHICKEN ROLLUPS

MAKES 4 TO 6 SERVINGS

PREP: 20 MIN., GRILL: 16 MIN., STAND: 10 MIN.

3 to 4 skinned and boned chicken breasts

1 tablespoon olive oil

1 to 2 teaspoons Greek seasoning

4 to 6 slices Italian herb flatbread*

1 cup Low-Cal Dilled Yogurt Dressing (see recipe)

1 cucumber, thinly sliced

4 plum tomatoes, thinly sliced

6 green leaf lettuce leaves

BRUSH chicken breasts with oil, and sprinkle evenly with Greek seasoning.

GRILL chicken breasts, covered with grill lid, over medium-high heat (350° to 400°) 6 to 8 minutes on each side or until chicken is done. Let chicken stand 10 minutes; cut into ¼-inch-thick slices.

PLACE sliced chicken down center of warmed flatbread slices. Top with Low-Cal Dilled Yogurt Dressing, cucumber, tomato slices, and lettuce; roll up. Serve immediately.

* Pita bread rounds may be substituted for flatbread. Line warmed pita rounds with Low-Cal Dilled Yogurt Dressing, lettuce, tomato slices, and cucumber slices. Fill with sliced chicken, and serve immediately.

DILLED POTATO SALAD WITH FETA

MAKES 6 TO 8 SERVINGS

PREP: 15 MIN., COOK: 35 MIN., CHILL: 2 HRS.

2 pounds small red potatoes, unpeeled

1/3 cup red wine vinegar

1/3 cup vegetable oil

3 tablespoons chopped fresh or 1 tablespoon dried dill

½ to 1 teaspoon salt

½ teaspoon pepper

1 large red bell pepper, chopped

1 cucumber, cut in half lengthwise and sliced

½ cup sliced green onions

1 (4-ounce) package crumbled feta cheese

BRING potatoes and water to cover to a boil. Cook 25 to 30 minutes or just until tender; drain and cool. Cut potatoes into quarters.

WHISK together vinegar, oil, dill, salt, and pepper. Pour over warm potatoes.

STIR in chopped bell pepper, cucumber, and green onions; add cheese, and toss to combine. Cover and chill at least 2 hours.

LOW-CAL DILLED YOGURT DRESSING

MAKES 1 ½ CUPS

PREP: 10 MIN., CHILL: 1 HR.

This tangy, creamy dressing is a healthy change from the traditional oil-and-vinegar one usually served with a Greek salad. It's also great as dip with vegetables or as a sauce for grilled chicken, lamb, or seafood.

1 cup plain nonfat yogurt

½ small onion, chopped

2 tablespoons chopped fresh or 2 teaspoons dried dill

¼ teaspoon dried mustard

¼ teaspoon minced garlic

¼ cup fat-free mayonnaise

PROCESS yogurt and next 4 ingredients in a blender or food processor until smooth, stopping to scrape down sides. Whisk in mayonnaise. Cover and chill 1 hour. SUZAN L. WIENER

SPRING HILL, FLORIDA

Copyright Southern Progress Corporation May 2005
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