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Ingredientes
- 1 x 6" cucumber
- 1/2 tsp salt
- 1 Tbsp. parsley -- minced
- 2 Tbsp. yogurt
- 1/4 c. cooked dressing (recipe below)
- 2 Tbsp. skim lowfat milk
- 6 c. fresh lettuce Cooked Dressing
- 2 Tbsp. cornstarch
- 2 tsp dry mustard
- 1 c. water
- 1/2 c. liquid egg substitute
- 1/4 tsp salt
- 2 Tbsp. margarine
- 1/2 c. white wine vinegar
- 6 gm sugar substitute
Direcciones
- Peel and grate cucumber. Sprinkle with salt and chill for 1/2 hour. Drain well, pressing as much juice as possible out of the cucumber. Combine parsley, yogurt, dressing, and lowfat milk with liquid removed cucumbers and mixed lightly. Tear lettuce into bite-size pcs. Toss with cucumber mix just before serving. 1 c./serving-1 vegetable exchange.
- Dressing: Stir cornstarch, mustard, and water together till smooth in a 2 qt saucepan. Add in egg substitute, salt, and margarine to liquid in saucepan and mix well. cook, stirring constantly over low heat till thickened and smooth. Continue to simmer for 1 more minute, stirring constantly. Remove from heat. Add in vinegar and sweetener to dressing and mix well. Cover and chill till used. 2 Tablespoons per serving (1/4 c. is 1 vegetable and 1 fat, 2T free).
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 955g | |
| Calories 774 | |
| Calories from Fat 506 | 65% |
| Total Fat 56.75g | 71% |
| Saturated Fat 9.32g | 37% |
| Trans Fat 4.17g | |
| Cholesterol 6mg | 2% |
| Sodium 2952mg | 123% |
| Potassium 1089mg | 31% |
| Total Carbs 40.92g | 11% |
| Dietary Fiber 2.8g | 9% |
| Sugars 21.39g | 14% |
| Protein 21.1g | 34% |
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