This sauce, by The Oaks at Ojai chef Christine Denney, will really be the jack-of-all-trades in your refrigerator. Serve this versatile peanut sauce with salad greens, shredded carrots and minced green onion or with chicken or fish.
- 2 tbsp natural unsalted peanut butter
- 2 tsp raw, organic honey
- 2 tsp fresh lemon juice
- 1 tbsp rice vinegar
- 2 tsp low-sodium soy sauce
- Pinch red pepper flakes
- ¼ cup low-fat plain yogurt
- In a bowl, whisk all ingredients together except yogurt. Lightly fold in yogurt.