Recipe - Endive And Bell Pepper Salad And New England Ranch Dressing

4 md Belgian endive
2 md Red bell peppers
NEW ENGLAND "RANCH"
DRESSING:
1/3 cup Buttermilk
2 tablespoon Lowfat plain yogurt; plus
1 teaspoon Lowfat plain yogurt
Fresh lemon juice
2 teaspoon Chopped fresh dill; or thyme
2 teaspoon Chopped Italian parsley
One half teaspoon 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 One half 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.
Recipe By : New Spa Food (1990)

Posted to MCRecipe Digest V1 #269

Date: Wed, 30 Oct 1996 14:32:29 0800 (PST)

From: PatH phannema@wizard.ucr.edu