Sunday Night Dinner

Tonight for dinner I made a variation of the Black Bean Soup recipe that I posted a few weeks ago (I used cubes of yam instead of carrots this time), along with a crispy romaine and arugula salad that I topped with red peppers, avocado, and a garlicky yogurt and cilantro dressing. The salad was really the star of the show here, due to both the freshness of the vegetables and the (may I say) amazing dressing I whipped up in just a few minutes.
The dressing was super easy and is as follows:

Garlicky Yogurt and Cilantro Dressing
1 cup non-fat yogurt
1/2 cup (or more) cilantro leaves
2 large cloves garlic, cut into pieces
drizzle of oil oil
salt to taste

Puree everything except salt in a food processor. Add a pinch of salt at a time, distributing evenly over the top, puree, and taste, adding more salt as desired. Keep in mind that the dressing is very garlicky and will get spicier as it sits.

Additions that would probably be good: 1/2 tsp cumin, lime juice and/or zest, a pinch of chili powder