CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy |
|
Salad |
12 |
Servings |
INGREDIENTS
1/2 |
pk |
(1-lb) Creamette Fettuccini; broken into thirds; uncooked |
3 |
c |
Finely chopped cabbage |
2 |
c |
Finely shredded carrots |
2 |
c |
Thinly sliced celery |
2 |
c |
Thinly sliced cucumber |
1 |
ct |
(8-oz) plain low-fat yogurt |
1/2 |
c |
Reduced calorie mayonnaise or salad dressing |
2 |
tb |
White vinegar |
1/2 |
ts |
Dry mustard |
1/4 |
ts |
Pepper |
|
|
Paprika |
INSTRUCTIONS
Prepare Creamette Fettuccini as package directs; drain. In large bowl,
combine fettuccini, cabbage, carrots, celery and cucumber. In small bowl,
blend yogurt, mayonnaise, vinegar, mustard and pepper; toss with fettuccini
mixture. Garnish with paprika. Cover; chill thoroughly. Toss gently before
serving. Refrigerate leftovers.
FROM "CREAMETTE GOOD HEALTH
COOKBOOK", CREAMETTE COMPANY,
428 N. 1ST ST, MINNEAPOLIS, MN
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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