Artichoke salad with caper dressing - butter busters ^

Yield: 4 servings

Measure Ingredient
1 each Pk (9oz) frozen artichokes
¼ cup Mock sour cream or fatfree sour cream
¼ cup Kraft fatfree mayonnaise or Miracle Whip
3 eaches Tb capers, drained and chopped
1 teaspoon Lemon juice
2 teaspoons Dijon mustard
1 each To 2 heads Boston Bibb lettuce
1 each Green pepper, cut in bite size strips, optional
1 each Ct (8oz) nonfat cottage cheese
1 each Tb lemon juice
1 each Tb plain nonfat yogurt

Blend Mock Sour Cream ingredients together in blender until smooth.

Reserve unused portion for another use. Cook frozen artichoke hearts according to package directions. Drain; cover and chill in the freezer for 15 minutes. Meanwhile in a mixing bowl, stir together sour cream, mayonnaise, capers, lemon juice and mustard. Line 4 salad plates with bibb lettuce leaves. Arrange artichoke hearts and pepper strips atop lettuce. Drizzle dressing over artichokes and peppers.

Per serving: 76 cal., 0.6g fat (7%), 0mg chol., 1g fiber, 3gpro., 13g carb., 790mg sod. Butter Busters by Pam Mycoskie ISBN 0-446-67040-5 Entered by Carolyn Shaw 2-95

Submitted By CAROLYN SHAW On 02-15-95

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