(Recipe) Parsley-Cucumber Dressing

[Guest guest]

Parsley-Cucumber Dressing

 

No one flavor predominates, but the blend is magic in this low-fat

dressing. Use it on greens, beans, tomatoes, or a combination of the

season's best garden-fresh vegetables.

 

¼ cup coarsely chopped cucumber, peeled and seeded

¼ cup fresh flat-leaf parsley sprigs

¼ cup minced scallions, green parts only

2 tablespoons plain yogurt

1 tablespoon ricotta cheese

1 tablespoon fresh lemon juice

1 clove garlic, minced

¼ teaspoon sugar

1/8 teaspoon freshly ground pepper, or to taste

Dash of salt, or to taste

 

Purée all of the ingredients in a blender until smooth. Taste and

adjust the seasoning. Whisk or shake before serving.

 

Advance Preparation

Before serving, refrigerate this dressing for 30 minutes to allow the

flavors to blend. It will keep for up to 2 days in a tightly closed

container in the refrigerator.

 

Lori

[Guest guest]

This sounds really good, Lori. However, my server reads

the font wrong and I can't remember what the size

measurement a ¼ cup is. Maybe someone else here is

seeing it properly, but I only see a circlular degree symbol.

Is it 1/2 or 1/4 cup? TIA.

 

~ PT ~

 

The way to happiness: keep your heart free from hate,

your mind from worry.Ê Live simply, expect little, give

much.Ê Fill your life with love.Ê Scatter sunshine.

Forget self, think of others.Ê Do as you would be done

by.Ê Try this for a week and you will be surprised.

~ Norman Vincent Peale

~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~~~~~~~~~>

, PunkinPie68@w... wrote:

> Parsley-Cucumber Dressing

>

> No one flavor predominates, but the blend is magic in this low-fat

> dressing. Use it on greens, beans, tomatoes, or a combination of the

> season's best garden-fresh vegetables.

>

> ¼ cup coarsely chopped cucumber, peeled and seeded

> ¼ cup fresh flat-leaf parsley sprigs

> ¼ cup minced scallions, green parts only

>

> Lori