| 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 |
T |
Grated Parmesan cheese |
| 1 1/2 |
T |
Lemon juice |
| 1 1/2 |
t |
Water |
| 1 1/2 |
t |
Vegetable oil |
| 1/4 |
t |
Salt |
| 1/8 |
t |
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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