Creamy Herb Dressing Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1/4 cup: Cottage Cheese, Lowfat, Or Light Sour Cream
1/4 cup: Plain Low-Fat Yogurt,
1/4 tsp: Dijon Mustard,
1 tbsp: Fresh Oregano, Chopped, Or 1/4 Teaspoon Dried Oregano
1 tbsp: Fresh Basil, Chopped, Or 1/4 Teaspoon Dried Basil
Salt, To Taste
Fresh Ground Black Pepper, To Taste
Directions:
1. In a blender or food processor, process cottage cheese until smooth. Add
yogurt, mustard, oregano and basil. Add salt and pepper to taste; process
to mix.
2. Cover and refrigerate for 4 hours or up to 3 days.
Makes 1/2 cup, 4 2-tablespoon servings.
Serving Ideas : Use on pasta salads, vegetable salads and lettuce salads.
NOTES : The flavours develop upon standing, so if using the dressing
immediately, double the quantities of mustard, basil and oregano.
Recipe by: Anne Lindsay, The Lighthearted Cookbook, p. 66
Posted to EAT-LF Digest by "Ellen Pickett" on Oct 2,
1998, converted by MM_Buster v2.0l.
Source from luhu.jp
yogurt, mustard, oregano and basil. Add salt and pepper to taste; process
to mix.
2. Cover and refrigerate for 4 hours or up to 3 days.
Makes 1/2 cup, 4 2-tablespoon servings.
Serving Ideas : Use on pasta salads, vegetable salads and lettuce salads.
NOTES : The flavours develop upon standing, so if using the dressing
immediately, double the quantities of mustard, basil and oregano.
Recipe by: Anne Lindsay, The Lighthearted Cookbook, p. 66
Posted to EAT-LF Digest by "Ellen Pickett"
1998, converted by MM_Buster v2.0l.
Source from luhu.jp