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Title: Green Salad with Creamy Creole Dressing
Categories: Diet Salad
Yield: 2 Servings

1/2cWatercress; torn
1/2cBelgian endive; torn
1/2cRomaine lettuce; torn
1/2cBibb lettuce; torn
1/4cCreamy creole dressing
  Creole dressing:
3tsYogurt; nonfat
1tbCreole mustard
1tsVinegar

Calories per serving: 2 Fat grams per serving: .47 Approx. Cook Time: Cholesterol per serving: .37 SALAD DRESSING PREPARATION: Combine the ingredients and refrigerate in a tightly covered jar. NOTE: This dressing is very simple to make and you may want to make a larger quantity to keep in the refrigerator. Remember though that it does contain nonfat yogurt and shouldn't be kept for over a week. VARIATION: An eighth of a teaspoon of freshly ground black pepper adds a nice bite, and a tablespoon of minced green onions gives the recipe another texture and taste. SALAD PREPARATION: Combine all the salad greens and toss with the Creamy Creole Dressing. Serve on cold salad plates. NOTE: Be sure all the greens are well washed, drained, and patted dry before you tear them into bite size pieces. VARIATIONS: If any of these greens are not available, simply substitute something else like spinach or Boston lettuce. From Roy F. Guste Jr.'s "Lousiana Light". From Fred Towner.

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