| 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.
A Message from our Provider:
“Sir, my concern is not whether God is on our side; my greatest concern is to be on God’s side, for God is always right.#Abraham Lincoln”