WW Fresh Herb Sauce - 0 pts NOT TNT

[Guest guest]

What a great recipe! I'm going to mix in a handful of

minced red and yellow bell pepper after I take this

out of the food processor. Oh, yeah, don't forget the

red pepper flakes!

 

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WW Fresh Herb Sauce - 0 pts

1 bunch watercress, tough stems removed, coarsely

chopped or torn (about 2 cups)

3 Tbsp parsley, fresh, leaves

1 medium scallion(s), chopped (about 2 Tbsp)

3 Tbsp basil, fresh, leaves

1/2 cup plain fat-free yogurt, Greek-style

1/2 tsp table salt

 

 

 

In bowl of a blender or food processor, place all

ingredients and pulse until well combined. Pour into a

bowl or plastic container and refrigerate until ready

to use.

 

Yields about 1/4 cup of sauce per serving.

Servings: 8

Preparation Time: 10 min

Cooking Time: 0 min

Level of Difficulty: Easy

 

Source: WW Quickbites

Formatted by Chupa Babi in MC: 07.09.07

 

Notes:This sauce will keep for up to 3 days, covered,

in the refrigerator.

 

You can substitute any fresh herb for either the

parsley or the basil. And consider swapping spinach

for the watercress for a milder flavor. Or for a

peppery flavor, use arugula instead of the watercress.

 

When your garden's in full bloom, whip up this fresh,

flavorful sauce. Great as a vegetable dip, sandwich

spread or condiment for grilled meat, chicken or fish.

 

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