| 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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