| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Vegetables | Salads | 4 | Servings | |
INGREDIENTS
| 7 | c | Torn romaine lettuce |
| 2/3 | c | Thinly sliced seeded peeled cucumber |
| 1/2 | c | Thinly sliced carrot |
| 1/3 | c | Sliced green onions |
| 6 | Cherry tomatoes, halved | |
| 1/2 | c | Nonfat sour cream |
| 2 | tb | Grated Parmesan cheese |
| 1 1/2 | tb | Lemon juice |
| 1 1/2 | ts | Water |
| 1 1/2 | ts | Vegetable oil |
| 1/4 | ts | Salt |
| 1/8 | ts | Pepper |
INSTRUCTIONS
Combine first 5 ingredients in a large bowl. Combine sour cream and next 6 ingredients (sour cream through pepper) in a small bowl; stir well with a wire whisk. Spoon dressing over salad; toss gently to coat. Yield: 4 servings (serving size: 2 cups). Per serving: 134 Calories; 4g Fat (22% calories from fat); 6g Protein; 21g Carbohydrate; 7mg Cholesterol; 255mg Sodium Recipe by: Cooking Light, Sept. 1995, page 77 Posted to MC-Recipe Digest V1 #399 by igor@digex.net on Jan 28, 1997.
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