Guest guest Posted July 30, 2002 Report Share Posted July 30, 2002 * Exported from MasterCook * Red and Green Salad with Balsamic Yogurt Dressing Recipe By :Patti Woods-Lavoie Serving Size : 4 Preparation Time :0:00 Categories : 2002-07-30 Salads Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- DRESSING: 8 ounces plain whole milk yogurt -- (full fat) 2 teaspoons dried dill 2 tablespoons olive oil 1/4 cup balsamic vinegar SALAD: 2 tomatoes -- thinly sliced 1 large cucumber -- thinly sliced 1 red onion -- thinly sliced 1 avocado -- diced For dressing, combine yogurt, dill, olive oil and balsamic vinegar in a bowl. Whisk until smooth. To arrange salad, layer tomatoes, then cucumbers, then red onion. Top with avocado and serve with balsamic yogurt dressing. Source: " Better Nutrition, August 01 2001 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 217 Calories; 17g Fat (64.6% calories from fat); 5g Protein; 16g Carbohydrate; 3g Dietary Fiber; 7mg Cholesterol; 41mg Sodium. Exchanges: 1 1/2 Vegetable; 1/2 Fruit; 0 Non-Fat Milk; 3 Fat; 0 Other Carbohydrates. NOTES : Makes four small salads. The quintessential summer vegetable combination--cucumber, tomatoes and red onions--is spruced up with the addition of avocado and yogurt. Nutr. Assoc. : 0 4523 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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