Endive And Bell Pepper Salad And New England Ranch Dressi

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Alister McGrath

CATEGORY	CUISINE	TAG	YIELD
Dairy	New England	Salad	4	Servings

INGREDIENTS

4		Belgian endive
2		Red bell peppers
		NEW ENGLAND "RANCH"
1/3	c	Buttermilk
2	T	Low-fat plain yogurt, plus
1	t	Low-fat plain yogurt
		Fresh lemon juice
2	t	Chopped fresh dill, or thyme
2	t	Chopped Italian parsley
1/2	t	Grated onion
		Freshly ground white pepper
4		Dill sprigs, or thyme

INSTRUCTIONS

           DRESSING:
"Pleasantly tart buttermilk dressing tastes good on most greens and
has far less fat and calories than conventional ranch dressings."  Vary
the flavor by adding 1/2 teaspoon of good curry powder or ground  cumin
and a drop of hot pepper sauce. Cut the stem end off the  endive, then
cut the heads lengthwise into julienne. Stem and core  the peppers and
cup into thin julienne. Put the endive and peppers in  a mixing bowl.
To make the dressing, in a small mixing bowl, whisk  together the
buttermilk, yogurt, a few drops of lemon juice, the  dill, parsley, and
onion. Add white pepper to taste and more lemon  juice if needed. Pour
the dressing over the endive and peppers, and  toss to coat the
vegetables lightly. Divide among 4 salad plates, top  with a dill
sprig, and serve. (35 cals per) >From (1990) Edward J.  Safdie, New Spa
Food: Hearty, healthy Recipes, from the Norwich Inn  and Spa. NY:
Clarkson Potter. Pat H. McRecipe 28 Oc 96. Recipe By  : New Spa Food
(1990)  Posted to MC-Recipe Digest V1 #269  Date: Wed, 30 Oct 1996
14:32:29 -0800 (PST)  From: PatH <phannema@wizard.ucr.edu>

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