| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Salads |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Plain low-fat yogurt |
| 1/4 |
c |
Nonfat sour cream alternative |
| 1 |
tb |
Dijon mustard |
| 1 |
tb |
Cider vinegar |
| 1 |
tb |
Lemon juice |
| 1 |
tb |
Olive oil |
| 1 |
ts |
Sugar |
| 1/2 |
ts |
Celery seeds |
| 1/2 |
ts |
Prepared horseradish |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
INSTRUCTIONS
Combine all ingredients in a bowl; stir with a wire whisk until blended.
Cover and chill. Yield: 1 cup (serving size: 1 tablespoon).
Per serving: 250 Calories; 17g Fat (60% calories from fat); 8g Protein; 17g
Carbohydrate; 12mg Cholesterol; 819mg Sodium
Serving Ideas : Serve over shredded cabbage.
Recipe by: Cooking Light, Mar/Apr 1993, page 88
Posted to MC-Recipe Digest V1 #395 by igor@digex.net on Jan 28, 1997.
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