Herbed three-pepper slaw

4 Servings

Ingredients

Quantity Ingredient
½ cup Soft skim milk farmer cheese
½ cup Plain nonfat yogurt
¼ cup Finely chopped green onions
2 tablespoons Minced fresh basil
1 tablespoon Fresh lemon juice
¼ teaspoon Salt
¼ teaspoon Pepper
¼ teaspoon Grated lemon rind
1 Clove garlic, minced
2 mediums Size yellow bell peppers, (2/3 cup) each cut into 3-inch julienne-strips
2 mediums Size green bell peppers, (2/3 cup) each cut into 3-inch julienne-strips julienne-strips (2/3 cup), (2/3 cup)
2 mediums Size red bell peppers each cut into 3-inch julienne-strips
Leaf lettuce, (optional)

Directions

Combine cheese and yogurt in a large bowl; stir with a wire whisk until blended. Add green onions and next 6 ingredients; stir well. Add bell peppers, tossing gently. Yield: 4 servings (serving size: 1 cup).

Per serving: 99 Calories; 3g Fat (24% calories from fat); 7g Protein; 13g Carbohydrate; 8mg Cholesterol; 234mg Sodium Serving Ideas : Serve on lettuce-lined plates, if desired.

Recipe by: Cooking Light, May/June 1993, page 86 Posted to MC-Recipe Digest V1 #404 by igor@... on Jan 28, 1997.

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