| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Spanish |
Dairy, Low fat, No added su, Salads |
4 |
servings |
INGREDIENTS
| 1 |
c |
Plain low-fat yogurt |
| 2 |
tb |
Lemon juice |
| 1/2 |
ts |
Black pepper |
| 1/4 |
ts |
Dill weed |
| 1 |
ts |
Chopped parsley |
|
|
Salt |
| 1 |
lg |
Spanish onions; sliced |
| 2 |
|
Cucumbers; sliced and not peeled |
|
|
Fresh spinach; leaves rinsed well |
INSTRUCTIONS
1. In a bowl, mix yogurt, lemon juice, pepper, dill, parsley, and salt.
2. Line salad bowl with young leaves of spinach. Place on a layer of
cucumber, then a layer of onion rings and then some dressing. Repeat the
layers, topping with the dressing. Refrigerate for 1 or 2 hours. Serve with
pumpernickel or very dark rye bread.
Serves 4.
NOTES : Formatted in MasterCook 4 by Ellen Pickett <ellen@qnetix.ca>
1999-July-1. As usual, I have substituted "plain low-fat yogurt" for
"yogurt" in the ingredients list.
Recipe by: Karen Cross Whyte, The Complete Yogurt Cookbook, p. 35
Posted to EAT-LF Digest by "Ellen Pickett" <ellen@qnetix.ca> on Jul 1,
1999, converted by MM_Buster v2.0l.
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