8 Servings
1 cup nonfat cottage cheese
2/3 cup plain nonfat yogurt
2 tablespoons
lemon juice
1 teaspoon dill
1 teaspoon basil
2 carrots, shredded
1/2
cup cabbage, shredded
2 cups kidney beans, drained and rinsed
10 ounces peas
10
ounces lima beans
1 cup alfalfa sprouts
1 cup sliced cooked beets
1/4 cup
sunflower seeds
To make salad dressing, place cottage cheese, yogurt, lemon juice, dill and
basil in a blender.
Process until smooth. Pour into cruet or other salad dressing
container. Cover and refrigerate.
On a large platter, arrange shredded carrots
in a mound; do the same for the shredded cabbage in a separate mound. Repeat with
remainder of vegetables. Provide sunflower seeds in a small bowl near vegetables.
Place
dressing container near platter of vegetables. Let guests make their own salads by
combining some
or all of the vegetables salad bar style, adding dressing to taste
and garnish with sunflower seeds.
Amount Per Serving
Calories 296 Calories from Fat 26
Percent Total Calories
From:
Fat 9% Protein 29% Carb. 62%
Nutrient Amount per Serving Value
Total Fat 3 g 5%
Saturated Fat 0 g 2%
Cholesterol 0 mg 0%
Sodium 171 mg 7%
Total Carbohydrate 46 g 15%
Dietary Fiber 5 g 19%
Sugars 0 g
Protein 21 g
Vitamin A 108% Vitamin C 50% Calcium 0% Iron 33%
