Endive Salad
INGREDIENTS:
4 md Belgian endive
2 md Red bell peppers
NEW ENGLAND "RANCH"
-DRESSING:
1/3 c Buttermilk
2 tb Low-fat plain yogurt; plus
1 ts Low-fat plain yogurt
Fresh lemon juice
2 ts Chopped fresh dill; or thyme
2 ts Chopped Italian parsley
1/2 ts Grated onion
Freshly ground white pepper
4 Dill sprigs; or thyme
4 md Belgian endive
2 md Red bell peppers
NEW ENGLAND "RANCH"
-DRESSING:
1/3 c Buttermilk
2 tb Low-fat plain yogurt; plus
1 ts Low-fat plain yogurt
Fresh lemon juice
2 ts Chopped fresh dill; or thyme
2 ts Chopped Italian parsley
1/2 ts Grated onion
Freshly ground white pepper
4 Dill sprigs; or thyme
"Pleasantly tart buttermilk dressing tastes good on most greens and has far less fat and calories than conventional ranch dressings." Vary the flavor by adding 1/2 teaspoon of good curry powder or ground cumin and a drop of hot pepper sauce. Cut the stem end off the endive, then cut the heads lengthwise into julienne. Stem and core the peppers and cup into thin julienne. Put the endive and peppers in a mixing bowl. To make the dressing, in a small mixing bowl, whisk together the buttermilk, yogurt, a few drops of lemon juice, the dill, parsley, and onion. Add white pepper to taste and more lemon juice if needed. Pour the dressing over the endive and peppers, and toss to coat the vegetables lightly. Divide among 4 salad plates, top with a dill sprig, and serve. (35 cals per) From (1990) Edward J. Safdie, New Spa Food: Hearty, healthy Recipes, from the Norwich Inn and Spa. NY: Clarkson Potter. Pat H. McRecipe 28 Oc 96.