2 cups Lowfat cottage cheese
1 cup Buttermilk
1 tablespoon Red wine vinegar
2 tablespoons Parsley -- chopped
10 milliliters Garlic -- chopped
1/4 teaspoon Salt
In blender or food processor,
mix cottage cheese until smooth.
Add remaining ingredients and blend.
Makes about 3 cups dressing for green salads.
Will keep in refrigerator for 2 weeks.
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