Title: Green Salad with Creamy Creole Dressing
Categories: Diet Salad
Yield: 2 Servings
| 1/2 | c | Watercress; torn |
| 1/2 | c | Belgian endive; torn |
| 1/2 | c | Romaine lettuce; torn |
| 1/2 | c | Bibb lettuce; torn |
| 1/4 | c | Creamy creole dressing |
| | | Creole dressing: |
| 3 | ts | Yogurt; nonfat |
| 1 | tb | Creole mustard |
| 1 | ts | Vinegar |
Calories per serving: 2 Fat grams per serving: .47 Approx. Cook Time:
Cholesterol per serving: .37 SALAD DRESSING PREPARATION: Combine the
ingredients and refrigerate in a tightly covered jar. NOTE: This dressing
is very simple to make and you may want to make a larger quantity to keep
in the refrigerator. Remember though that it does contain nonfat yogurt
and shouldn't be kept for over a week. VARIATION: An eighth of a teaspoon
of freshly ground black pepper adds a nice bite, and a tablespoon of minced
green onions gives the recipe another texture and taste. SALAD PREPARATION:
Combine all the salad greens and toss with the Creamy Creole Dressing.
Serve on cold salad plates. NOTE: Be sure all the greens are well washed,
drained, and patted dry before you tear them into bite size pieces.
VARIATIONS: If any of these greens are not available, simply substitute
something else like spinach or Boston lettuce. From Roy F. Guste Jr.'s
"Lousiana Light". From Fred Towner.