| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Vegetarian |
Salad |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Non-fat mayonaise |
| 1/4 |
c |
Non-fat sour cream or yogurt |
| 2 |
tb |
Chopped fresh dill -or- |
| 1 |
tb |
Dry dill |
| 1 |
tb |
Freshly squeezed lemon juice |
| 1 |
ts |
Lemon zest |
| 1/2 |
ts |
Pepper (or to taste) |
| 1/4 |
ts |
Salt |
| 1 |
sm |
Head green cabbage; cored and finely shredded (about 8 cups) |
| 4 |
lg |
Carrots; peeled and coarsely grated (about 2 cups) |
| 1 |
lg |
Zucchini; coarsely graged; (about 2 cups) |
INSTRUCTIONS
Date: Fri, 19 Apr 1996 16:43:25 -0700 (PDT)
From: "Tina D. Bell" <tdbell@altair.csustan.edu>
In large bowl combine mayonaise, non-fat sour cream, dill, lemon juice and
peel, pepper and salt; stir well to blend. Stir in vegetables and coat
thoroughly. Refrigerate at least 1 hour and up to 24 hours. Serve
chilled. Makes 6 to eight servings.
per 1/8 recipe: 73 calories, 2 grams protein 10 grams carbohydrate.
NOTE: original recipe called for low-fat sour cream and reduced calorie
mayonaise, so nutritian would be different. (original had 3 grams fat per
serving)
FATFREE DIGEST V96 #109
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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