- ketchup
- balsamic vinegar
- soy sauce
- sour cream
- bleu cheese
- red hot pepper
- pepper
http://www.vegetariantimes.com/recipes/9222
- * 3 to 4 Tbs. prepared salsa
- * 1/4 cup packed cilantro leaves and tender stems
- * Salt to taste
- -
- Vegetable Spirals
- * 4 9- to-10-inch spinach tortillas
- * 1 1/3 cups packed finely shredded red cabbage
“This wonderful bean spread has gained in popularity over the past few years. Our version has all the benefits of a more traditional recipe, but with less olive oil. The combination of garbanzo beans (also called chickpeas), tahini, lemon juice, cumin and garlic is a show-stopper. This is wonderful as a sandwich spread or as a dip with raw vegetables or pita triangles. Keep a batch in your refrigerator all the time and you’ll never be without a nutritious snack or lunch.”
- sesame tahini
- fresh lemon juice
- ground cumin
- extra-virgin olive oil
I bought the artichoke asiago spread at Wegmans and loved it. I’m hoping that this recipe is just as good. May try w/light cheddar instead of mozzarella.
- sliced green onions
- chopped cooked turkey
- Ingredients
- fat-free mayonnaise
- freshly ground black pepper
- Cooking spray
MAKE AHEAD TIP:
Cover and refrigerate for up to 4 days.
Per 2-tablespoon serving
Calories: 35
Carbohydrates: 5g
Fat: 2g
Saturated Fat: 0g
Monounsaturated Fat: 1g
Protein: 2g
Cholesterol: 2mg
Dietary Fiber: 1g
Potassium: 102mg
Sodium: 132mg
- red-wine vinegar
- extra-virgin olive oil
- grated Parmesan cheese
- nonfat plain yogurt
- salt
- freshly ground pepper
- sour cream
- mayonnaise or salad dressing
- chopped parsley
- dill weed
- crackers
- lemon juice
- olive oil
- coarsely chopped cilantro
- fresh lime juice
- salt
- pepper
- minced shallot
- grated mozzarella cheese
- grated parmesan cheese
- sour cream
- mayonnaise
- oregano