Guest guest Posted December 2, 2001 Report Share Posted December 2, 2001 * Exported from MasterCook Mac * Buttermilk Cucumber Salad Recipe By : Mindy Toomay & Susan Geiskopf-Hadler Serving Size : 1 Preparation Time :0:00 Categories : Salad Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- The Dressing -- 1 medium cucumber 1 cup lowfat buttermilk 1 tablespoon light sour cream 1 tablespoon white wine vinegar 1 clove garlic -- minced 2 teaspoons fresh dill (or 1 teaspoon dried) -- minced 1 pinch salt freshly ground pepper -- For the Salad -- lettuce (and other greens) cooked garbanzo beans carrot fresh tomato Peel, seed, and mince the cucumber and place it in a medium bowl. Whisk together the remaining ingredients and stir into the cucumber. Toss 1 tablespoon per serving with salad ingredients. Dressing not used immediately can be kept for up to one week in the refrigerator, but bring small portions to room temperature before using. Dressing yield: 2 cups Source: Mindy Toomay & Susan Geiskopf-Hadler The Best 125 Meatless Main Dishes, page 59 Copyright 1992 by Mindy Toomay and Susann Geiskopf-Hadler Typed and MC formatted by Eruna Schultheiss - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 183 Calories; 3g Fat (15% calories from fat); 12g Protein; 29g Carbohydrate; 10mg Cholesterol; 399mg Sodium _____ Quote Link to comment Share on other sites More sharing options...
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