| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Salads |
3 |
Servings |
INGREDIENTS
| 2 |
c |
Lowfat cottage cheese |
| 1 |
c |
Buttermilk |
| 1 |
tb |
Red wine vinegar |
| 2 |
tb |
Parsley — chopped |
| 10 |
ml |
Garlic — chopped |
| 1/4 |
ts |
Salt |
INSTRUCTIONS
In blender or food processor, mix cottage cheese until smooth. Add
remaining ingredients and blend. Makes about 3 cups dressing for green
salads. Will keep in refrigerator for 2 weeks. Nutrition Analysis per
serving: 18 cal; 3gm pro; 1gm carb; trace fat; 110mg sod; 1mg chol. Serving
Size: 2 Tablespoons
Recipe By :
From: Date: 05/27
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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