Yield: 16 Servings
|1 cup||Low-fat buttermilk|
|1 tablespoon||Dijon mustard|
|2 tablespoons||Fresh basil|
|2 tablespoons||Fresh parsley|
|2 tablespoons||Fresh tarragon|
|¼ teaspoon||Hot pepper sauce; Tabasco|
|⅛ teaspoon||Ground white pepper|
|1 cup||Plain lowfat yogurt|
Combine all ingredients except yogurt in a blender and blend until smooth.
Transfer to a bowl and fold in yogurt. Taste to adjust seasonings. If extra sharpness is desired, add 1 tablespoon white wine vinegar. Makes 1 Cup; 15 calories per tablespoon (from Gulf Coast Cooking).
>Gulf Coast Cooking >Linda M. Sebella for the Providence Journal-Bulletin >Riverside Press-Enterprise 1998-Apr-05>Hanneman/Buster Notes: "The average woman aged 19 to 50 gets more fat from salad dressing than from any other food," according to the Center for Science in the Public Interest. Also keep these two tips in mind from Environmental Nutrition: Darker is better, and variety is key. Choose darker greens more often like romaine, redleaf lettuce, spinach and arugula; the color tells you they're richer in folic acid, vitamin A and C. Boost the fiber content of the salad by adding vegetables, fruit, seeds, nuts, and best of all, legumes, such as chickpeas (garbanzos) or black-eyed peas.
Recipe by: Gulf Coast Cooking
Posted to MC-Recipe Digest by KitPATh <phannema@...> on Apr 06, 1998