| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Lowfat, Salads | 28 | Servings | ||
INGREDIENTS
| 1/2 | c | Nonfat plain yogurt |
| 1/2 | c | Fat-free mayonnaise |
| 1/2 | c | Chili sauce |
| 1/4 | c | Sweet pickle relish |
| 1/4 | t | Salt |
| 2 | T | Red wine vinegar |
| 1/2 | t | Sugar |
| 1/8 | t | Freshly ground black pepper |
| Fresh lemon juice, to taste |
INSTRUCTIONS
Combine all ingredients in a bowl and mix thoroughly. It will keep, tightly covered, in the refrigerator for 1 week. *REF -- Canyon Ranch Cooking: Techniques & Tips, by Jeanne Jones Notes: Makes 28 Tbs. or 1- 2/3 to 3/4 cups. Sent by Pat Hanneman; Recipe provided by Orlando Ramirez <www.press-enterprise.com/news/895008373.html> on 05/13/1998(Wed) and converted by MC_Buster. Recipe by: Jeanne Jones (*see ref) Posted to MC-Recipe Digest by Kitpath <phannema@wizard.ucr.edu> on May 13, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 20
Calories From Fat: 13
Total Fat: 1.4g
Cholesterol: 1.1mg
Sodium: 68.4mg
Potassium: 3.6mg
Carbohydrates: 2g
Fiber: <1g
Sugar: 1g
Protein: <1g