INGREDIENTS

INSTRUCTIONS

Combine all ingredients except yogurt in a blender and blend until
smooth. Transfer to a bowl and fold in yogurt. Taste to adjust
seasonings. If extra sharpness is desired, add 1 tablespoon white  wine
vinegar. Makes 1 Cup; 15 calories per tablespoon (from Gulf  Coast
Cooking).  >Gulf Coast Cooking >Linda M. Sebella for the Providence
Journal-Bulletin >Riverside Press-Enterprise 1998-Apr-05
>Hanneman/Buster  Notes: "The average woman aged 19 to 50 gets more fat
from salad  dressing than from any other food," according to the Center
for  Science in the Public Interest. Also keep these two tips in mind
from  Environmental Nutrition: Darker is better, and variety is key.
Choose  darker greens more often like romaine, redleaf lettuce, spinach
and  arugula; the color tells you they're richer in folic acid, vitamin
A  and C. Boost the fiber content of the salad by adding vegetables,
fruit, seeds, nuts, and best of all, legumes, such as chickpeas
(garbanzos) or black-eyed peas.  Recipe by: Gulf Coast Cooking  Posted
to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on  Apr 06,
1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 10
Calories From Fat: 2
Total Fat: <1g
Cholesterol: <1mg
Sodium: 102.1mg
Potassium: 60.8mg
Carbohydrates: 1.5g
Fiber: <1g
Sugar: <1g
Protein: <1g