| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Grains |
American |
Salads, Vegetables |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Nonfat sour cream |
| 1/2 |
c |
Buttermilk |
| 2 |
tb |
Dijon mustard |
| 2 |
tb |
Cider vingar |
| 1 |
|
Garlic clove; pressed |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Ground black pepper |
| 16 |
oz |
Broccoli slaw mix |
| 1 |
lg |
Apple; coarsley grated |
| 2 |
tb |
Pine nuts; toasted & chopped |
INSTRUCTIONS
Broccoli slaw mix, which consists of shredded broccoli stems, carrots, and
red cabbage, is available packaged in many supermarkets. If you can't
find it, make your own or simply substitute shredded cabbage for a more
traditional slaw.
In a large bowl, whisk together sour cream, buttermilk, mustard, vinegar,
garlic, salt and pepper.
Add broccoli slaw mix and apple. Toss until coated. Sprinkle with pine
nuts.
Approximate nutritional analysis: 80 calories per serving; 5 g protein; 13
g carbohydrate; 2 g fat (22% of calories); 3 g fiber; 1 mg cholesterol;
380 mg sodium; more than 100% of the Daily Value for vitamin C.
Source: American Health (July/August 1994)
Typed for you by Karen Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/54lowfat.zip
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