|½ cup||Reduced-fat ricotta cheese|
|1 cup||Nonfat plain yogurt|
|2 tablespoons||Red wine vinegar|
|¼ cup||Capers; rinsed|
|3 tablespoons||Fresh chives|
|2 tablespoons||Fresh parsley|
|½||Yellow onion; rough chopped|
|3 tablespoons||Fresh basil|
|¼ cup||Dijon mustard|
|Salt and pepper; to taste|
|1||Head romaine lettuce|
|Washed and torn into small pieces|
|Capers and croutons as garnish; (optional)|
MAKES 6 SERVINGS LACTO
This dressing gets its tangy flavor from capers and garlic instead of the usual anchovies. Using low-fat ricotta and yogurt instead of oil keeps it creamy and light.
In blender, puree all ingredients except lettuce until smooth. Toss dressing with lettuce and garnish with additional capers and croutons if desired. Makes 2½ cups dressing or 6 cups dressed salad.
PER 2-CUPS SALAD WITH 1 TBLS. DRESSING: 28CAL.; 3G PROT.; 0.3G TOTAL FAT (0 SAT. FAT); 1G CARB.; 1MG CHOL.; 64MG SOD.; 0 FIBER. LACTO Converted by MC_Buster.
By Kathleen <schuller@...> on Apr 15, 1999.
Recipe by: Vegetarian Times Magazine, April 1997, page 49 Converted by MM_Buster v2.0l.
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