| 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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