| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | July 1995 | 1 | servings | |
INGREDIENTS
| 2 | tb | Mayonnaise |
| 1 | tb | Plain yogurt |
| 1 | ts | Anchovy paste; or to taste |
| 1 1/2 | ts | White-wine vinegar; or to taste |
| 1 | sm | Scallion; minced |
| 2 | ts | Minced fresh tarragon leaves |
| 1 | tb | Minced fresh chives |
| 1 | tb | Minced fresh parsley leaves |
| 1 | bn | Watercress; coarse stems |
| ; discarded, rinsed, | ||
| ; and spun dry | ||
| 1/2 | Cucumber; peeled, seeded, and | |
| ; chopped | ||
| 1 | c | Vine-ripened cherry tomatoes; halved if large |
INSTRUCTIONS
In a bowl whisk together mayonnaise, yogurt, anchovy paste, vinegar, scallion, herbs, and salt and pepper to taste. Divide watercress, cucumber, and tomatoes between 2 plates and spoon dressing over salads. Serves 2. Gourmet July 1995 Converted by MC_Buster. Per serving: 250 Calories (kcal); 25g Total Fat; (83% calories from fat); 4g Protein; 7g Carbohydrate; 12mg Cholesterol; 183mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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