| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
*web/email, Condiments, Salads |
24 |
servings |
INGREDIENTS
| 1 |
|
Cucumber |
| 1/8 |
ts |
Salt |
| 1/8 |
ts |
Sugar |
| 2 |
ts |
Vinegar |
| 1/2 |
c |
Lowfat buttermilk |
| 1/4 |
c |
Plain yogurt |
| 2 |
tb |
Lemon juice |
| 2 |
tb |
Finely chopped fresh dill |
| 2 |
tb |
Finely chopped green onions |
| 2 |
tb |
Finely chopped fresh parsley |
| 2 |
|
Garlic cloves |
|
|
Pepper; to taste |
INSTRUCTIONS
Buttermilk's flavour is similar to sour cream. Add your favourite
spices for salad dressing - or fruit and honey for a refreshing drink.
1. Peel cucumber. Cut in half lengthwise. Scrape out and discard
seeds. Grate coarsely into small bowl. Stir in salt, sugar and
vinegar. Let stand at least 10 minutes. Drain well. Discard liquid.
In a jar with a tight-fitting lid, combine buttermilk, yogurt, lemon
juice, dill, green onion, parsley, garlic, pepper and drained
cucumber. Shake well to combine. Refrigerate. If refrigerated, this
salad dressing will keep for 3 days.
Yield: 1 1/2 cups / 375 ml (24 to 25 servings). Nutrient content per
portion (1 tbsp or 15 ml) Energy: 7.0 calories Carbohydrates: 1.2
grams Potassium: 44 mg Protein: 0.4 grams Sodium: 20 mg Calcium: 16
mg Fat (total); 0.1 grams (about 24% cff)
Recipe by: Manitoba Milk Producers
Posted to EAT-LF Digest by Pat Hanneman <kitpath@earthlink.net> on
Jan 15, 1999, converted by MM_Buster v2.0l.
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