| 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 |
tb |
Minced fresh basil |
| 1 |
tb |
Fresh lemon juice |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1/4 |
ts |
Grated lemon rind |
| 1 |
|
Clove garlic, minced |
| 2 |
md |
Size yellow bell peppers, (2/3 cup) each cut into 3-inch julienne-strips |
| 2 |
md |
Size green bell peppers, (2/3 cup) each cut into 3-inch julienne-strips julienne-strips (2/3 cup), (2/3 cup) |
| 2 |
md |
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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