Herbed three-pepper slaw
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Soft skim milk farmer cheese |
| ½ | cup | Plain nonfat yogurt |
| ¼ | cup | Finely chopped green onions |
| 2 | tablespoons | Minced fresh basil |
| 1 | tablespoon | Fresh lemon juice |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| ¼ | teaspoon | Grated lemon rind |
| 1 | Clove garlic, minced | |
| 2 | mediums | Size yellow bell peppers, (2/3 cup) each cut into 3-inch julienne-strips |
| 2 | mediums | Size green bell peppers, (2/3 cup) each cut into 3-inch julienne-strips julienne-strips (2/3 cup), (2/3 cup) |
| 2 | mediums | Size red bell peppers each cut into 3-inch julienne-strips |
| Leaf lettuce, (optional) | ||
Directions
Combine cheese and yogurt in a large bowl; stir with a wire whisk until blended. Add green onions and next 6 ingredients; stir well. Add bell peppers, tossing gently. Yield: 4 servings (serving size: 1 cup).
Per serving: 99 Calories; 3g Fat (24% calories from fat); 7g Protein; 13g Carbohydrate; 8mg Cholesterol; 234mg Sodium Serving Ideas : Serve on lettuce-lined plates, if desired.
Recipe by: Cooking Light, May/June 1993, page 86 Posted to MC-Recipe Digest V1 #404 by igor@... on Jan 28, 1997.