24 Servings
16 ounces chopped spinach
5 green onions, with tops, coarsely chopped
1/2
cup watercress
1/4 cup parsley
1 cup plain nonfat yogurt
1 peeled and chopped
avocado
1 1/4 teaspoons garlic powder
1/8 teaspoon freshly ground black pepper
1/8
teaspoon hot pepper sauce
1 purple cabbage
Cook spinach, drain and wring
out all juice. In a blender, finely chop spinach, onion, watercress and parsley.
Process just until blended. Do not over blend. Remove to colander to drain excess
liquid. Set aside. Place remaining ingredients except cabbage in blender and process
until smooth. In a bowl, combine vegetables and yogurt mixture. Mix to blend well.
Cover and refrigerate at least 2 hours to allow flavors to blend.
Hollow out purple
cabbage to use as serving bowl. Serve with a variety of fresh vegetables.
Amount Per Serving
Calories 37 Calories from Fat 13
Percent Total Calories
From:
Fat 35% Protein 19% Carb. 46%
Nutrient Amount per Serving Value
Total Fat 1 g 2%
Saturated Fat 0 g 1%
Cholesterol 0 mg 0%
Sodium 31 mg 1%
Total Carbohydrate 4 g 1%
Dietary Fiber 1 g 3%
Sugars 0 g
Protein 2 g
Vitamin A 29% Vitamin C 41% Calcium 0% Iron 6%
