Recipe - Herbed Three-Pepper Slaw

One half cup Soft skim milk farmer cheese
One half cup Plain nonfat yogurt
One fourth cup Finely chopped green onions
2 tablespoon Minced fresh basil
1 tablespoon Fresh lemon juice
One fourth teaspoon Salt
One fourth teaspoon Pepper
One fourth teaspoon Grated lemon rind
1 Clove garlic, minced
2 md Size yellow bell peppers,
(2/3 cup) each cut into
3inch juliennestrips
2 md Size green bell peppers,
(2/3 cup) each cut into
3inch juliennestrips
juliennestrips (2/3 cup),
(2/3 cup)
2 md Size red bell peppers each
cut into 3inch
juliennestrips
Leaf lettuce, (optional)

Combine cheese and yogurt in a large bowl; stir with a wire whisk until
blended. Add green onions and next 6 ingredients; stir well. Add bell
peppers, tossing gently. Yield: 4 servings (serving size: 1 cup).

Per serving: 99 Calories; 3g Fat (24% calories from fat); 7g Protein; 13g
Carbohydrate; 8mg Cholesterol; 234mg Sodium

Serving Ideas : Serve on lettucelined plates, if desired.

Recipe by: Cooking Light, May/June 1993, page 86

Posted to MCRecipe Digest V1 #404 by igor@digex.net on Jan 28, 1997.