Fresh
Green Sauce (dairy)
makes about
2 ½ cups
1 medium bunch parsley
½ medium bunch fresh dill
½ cup basil leaves, packed
2 green onions, cut in
pieces
½ rib celery, cut in
1-inch pieces
1 dill pickle, cut in
1-inch pieces
juice of 1 lemon
2 hard-cooked eggs,
quartered
¼ cup low fat, plain
yogurt
2 tablespoons low fat
mayonnaise
2-3 tablespoons capers,
rinsed
salt and white pepper
Wash parsley, dill and
basil in cold water. Pat dry with a clean kitchen towel or
paper towels or spin in a salad spinner. Place in the food
processor fitted with the steel blade. Add the green onions,
celery, pickle, lemon juice, eggs, yogurt and mayonnaise.
Process until all the ingredients are coarsely chopped and
blended. Transfer to a bowl. Stir in the capers. Season to
taste with salt and pepper. Serve chilled or at room
temperature.
Approx. nutrients per
tablespoon: calories – 11 protein – 1g carbohydrates –
1g
Fat - 1g cholesterol –
13mg sodium – 59mg
rice vinaigrette dressing:
add the contents of a (0.6 ounce) package dry salad dressing
mix to ¼ cup rice vinegar and 3 tablespoons water. Whisk
until thoroughly blended. Add scant ½ cup canola oil and
whisk again to blend. Makes about 1 cup
approx nutrients per 2
tablespoons: calories – 140 protein – 0g carbohydrates
– 1g
fat – 15g cholesterol –
0g sodium – 220mg
