| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Salads | 4 | Servings | |
INGREDIENTS
| 1/2 | c | Soft skim milk farmer cheese |
| 1/2 | c | Plain nonfat yogurt |
| 1/4 | c | Finely chopped green onions |
| 2 | T | Minced fresh basil |
| 1 | T | Fresh lemon juice |
| 1/4 | t | Salt |
| 1/4 | t | Pepper |
| 1/4 | t | Grated lemon rind |
| 1 | Clove garlic, minced | |
| 2 | Size yellow bell peppers | |
| 2/3 cup each cut into | ||
| 3-inch julienne-strips | ||
| 2 | Size green bell peppers | |
| 2/3 cup each cut into | ||
| 3-inch julienne-strips | ||
| julienne-strips 2/3 | ||
| cup | ||
| 2/3 cup | ||
| 2 | Size red bell peppers each | |
| cut into 3-inch | ||
| julienne-strips | ||
| Leaf lettuce, optional |
INSTRUCTIONS
Combine cheese and yogurt in a large bowl; stir with a wire whisk until blended. Add green onions and next 6 ingredients; stir well. Add bell peppers, tossing gently. Yield: 4 servings (serving size: 1 cup). Per serving: 99 Calories; 3g Fat (24% calories from fat); 7g Protein; 13g Carbohydrate; 8mg Cholesterol; 234mg Sodium Serving Ideas : Serve on lettuce-lined plates, if desired. Recipe by: Cooking Light, May/June 1993, page 86 Posted to MC-Recipe Digest V1 #404 by igor@digex.net on Jan 28, 1997.
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