Amish end of garden salad

[Guest guest]

Recipe suggests bacon -- substitute or omit. I have tasted a cottage cheese

buttermilk dressing and it is good -- but we don't need as much as this ;-)

 

 

* Exported from MasterCook *

 

Amish End of the Garden Salad

 

Recipe By :Anne Vassal

Serving Size : 3 Preparation Time :0:00

Categories : 2002-07-30 Bacon

Salads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups shredded red cabbage

2 cups lettuce or spinach leaves

3 green onions -- chopped

1 cup chopped broccoli tops

3 pieces cooked bacon (or alternative) -- crumbled

1/2 cup grated white cheddar cheese -- (1/2-2/3)

DRESSING:

3/4 cup lowfat cottage cheese

1/2 cup lowfat buttermilk

1 teaspoon white wine vinegar

1 small clove garlic

1/4 teaspoon salt

ground pepper

1 dash cayenne

 

Wash the vegetables and dry well, then grate and chop them. In a large bowl,

toss together the salad ingredients, putting the bacon and cheese aside. In a

blender, blend the dressing until smooth. Toss the dressing into the salad and

dish out onto a platter. Sprinkle with bacon and cheese. The dressing can be

made a day or two ahead of time.

 

IDEA: diced Yves fatfree vegetarian Canadian Bacon

 

Source:

" Mother Earth News, August 01 1999 "

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Per Serving (excluding unknown items): 166 Calories; 8g Fat (39.5% calories from

fat); 15g Protein; 11g Carbohydrate; 3g Dietary Fiber; 24mg Cholesterol; 584mg

Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0 Non-Fat

Milk; 1 Fat; 0 Other Carbohydrates.

 

NOTES : Serves 2-3 as a main course. The idea for this main course salad came

from an Amish cookbook. The original dressing called for sour cream and

buttermilk, but I reduce the fat by using low-fat cottage cheese instead.

 

 

Nutr. Assoc. : 0 3921 0 20011 0 2536 0 0 0 0 0 0 0 0