| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Eat-lf, Salads |
8 |
servings |
INGREDIENTS
| 1/2 |
c |
Plain lowfat yogurt; (four-ounces) |
| 1 1/2 |
ts |
Prepared mustard; see variation |
| 1 |
ts |
Lemon juice |
| 1/2 |
ts |
Minced garlic |
|
|
Salt and pepper; to taste |
INSTRUCTIONS
Gently mix the ingredients and store in refrigerator, covered, for about 3
days. Makes 1/2 cup or 8 tablespoons. Good with potato, rice, kashi, and
bulgur-romaine salads.
10 CALS 0.3 G FAT 23.1% ff. Variation: select a "fat-free" or
nearly so mustard or make your own with a fruit juice instead of oil.
Posted on eat-lf by PATh (phannema@wizard.ucr.edu) 5/24/97; on elf 11/16/99
Recipe by: Barbara Gibbons, Light & Spicy (1989) Harper and Row
Posted to EAT-LF Digest by Pat_H <kitpath@earthlink.net> on Nov 16, 1999,
converted by MM_Buster v2.0l.
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