| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Salads | 4 | Servings | ||
INGREDIENTS
| –from PNFF51A– | ||
| 1/4 | c | Nonfat yogurt |
| 1 1/2 | ts | Cider vinegar |
| 1 | ts | Dijon mustard |
| 1 | ts | Honey |
| Salt | ||
| Black pepper; freshly ground |
INSTRUCTIONS
In a small bowl, whisk together ingredients until well blended. Alternatively, combine all ingredients in a small jar, secure lid and shake until blended. Good on salads of mixed bitter greens, such as arugula, chicory, escarole, radicchio and watercress. Makes about 1/4 cup. From "Eating Well" Submitted By [email protected] (BURKE DYKES) On FRI, 18 AUG 1995 022910 GMT From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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