| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Vegetables, Dairy | Vegetarian | Fruit, Salad dress, Salads, Vegetarian | 6 | servings |
INGREDIENTS
| 6 | c | Mixed greens; in bite size pieces |
| 2 | Tangerines; peeled and sectioned | |
| 1 | c | Sliced mushrooms |
| 6 | Radishes; thinly sliced | |
| 1/2 | Avocado; sliced | |
| 1 | c | Alfalfa sprouts; optional |
| 1/4 | c | Nonfat yogurt; or mayonnaise |
| 1/4 | c | Nonfat sour cream |
| 1/4 | c | Orange juice; or tangerine juice |
| 2 | ts | Prepared horseradish |
| 1 | ts | Ground ginger |
| 1/4 | ts | Honey |
INSTRUCTIONS
CITRUS SEASON SALAD GINGER HORSERADISH DRESSING Divide the greens among 6 salad bowls. Top each portion with equal amounts of fruit and vegetables. Make the dressing: Blend all of the dressing ingredients until smooth. Store in refrigerator until ready to serve. From Ellen C. <ellen@elekta.com> Per serving: 78 Calories; 3g Fat (30% calories from fat); 4g Protein; 12g Carbohydrate; 1mg Cholesterol; 34mg Sodium Food Exchanges: 1/2 Vegetable; 1/2 Fruit; 1/2 Fat NOTES : I'd use 1/2 cup of nonfat yogurt and eliminate the sour cream. Recipe by: Lowfat Living, Robert and Leslie Cooper Posted to EAT-LF Digest by "Ellen C." <ellen@brakes.elekta.com> on Jun 28, 1999, converted by MM_Buster v2.0l.
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