Packing a Power Lunch -

Packing a Power Lunch

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SLU nutritionist, Whitney Linsenmeyer shares some tips and recipes for packing a healthy lunch. 

Recipe: Yogurt Ranch Dip
- ½ cup plain Greek yogurt
- ½ cup sour cream
- 2 Tbsp minced fresh chives
- ¼ tsp garlic powder 
- ¼ tsp onion powder
- 1 tsp white wine vinegar
- 1 Tbsp olive oil
Whisk all ingredients together until thoroughly combined.  To use as a salad dressing, think with ¼ cup buttermilk.  Store in refrigerator for up to 5 days. 

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