| 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 | t | Prepared horseradish |
| 1 | t | Ground ginger |
| 1/4 | t | Honey |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 123
Calories From Fat: 20
Total Fat: 2.3g
Cholesterol: 0mg
Sodium: 20.5mg
Potassium: 267mg
Carbohydrates: 26.1g
Fiber: 1.9g
Sugar: 17.8g
Protein: 1.4g