| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
New England |
Salad |
4 |
Servings |
INGREDIENTS
| 4 |
md |
Belgian endive |
| 2 |
md |
Red bell peppers |
|
|
NEW ENGLAND "RANCH" DRESSING: |
| 1/3 |
c |
Buttermilk |
| 2 |
tb |
Low-fat plain yogurt; plus |
| 1 |
ts |
Low-fat plain yogurt |
|
|
Fresh lemon juice |
| 2 |
ts |
Chopped fresh dill; or thyme |
| 2 |
ts |
Chopped Italian parsley |
| 1/2 |
ts |
Grated onion |
|
|
Freshly ground white pepper |
| 4 |
|
Dill sprigs; or thyme |
INSTRUCTIONS
"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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“Jesus: so far ahead of his time that we’re still no closer to catching up”