Monday, March 19, 2007
YUMMY MONDAYS: Avocado Lettuce Salad w/ low fat Ranch Dressing
Posted by Chalene Johnson
1 ripe avocado, peeled, pitted and mashed
1 scallion, white part only, finely chopped
1 clove garlic, minced
1 Tbs. lemon juice
1/2 tsp. chili powder
1/4 tsp. hot red pepper sauce
1 tomato, diced
1 lb. garden salad
Combine all ingredients, except lettuce and croutons, in a bowl. Add salt and pepper to taste and mix thoroughly. Chill avocado mixture until ready to serve. Toss with lettuce and croutons.
Makes 4 servings
LOW FAT RANCH DRESSING
4 teaspoons olive or vegetable oil
2 teaspoons cider vinegar
Artificial sweetener equivalent to 2 teaspoons sugar (Splenda)
1/4 teaspoon dried marjoram
3/4 cup buttermilk
3 tablespoons plain nonfat yogurt
2 tablespoons fat-free mayonnaise
2 tablespoons finely chopped onion
2 tablespoons minced fresh parsley
1 garlic clove, minced
In a bowl, combine oil, vinegar, sweetener and marjoram. Whisk in buttermilk, yogurt and mayonnaise. Stir in onion, parsley and garlic.
Cover and refrigerate for 6 hours or overnight to thicken. Whisk before serving. Serve over salad greens and vegetables of your choice.
Refrigerate leftover dressing.
Servings: 1-1/4 cups
Amount Per Serving: Calories 30
Fat 2g, Cholesterol 1 mg
Carbohydrates 2 g, Sodium 44 mg,
at 9:37 PM