| |
| INGREDIENTS |
| 1½ cups |
baby carrots |
| 1½ cups |
celery sticks |
| Dressing: |
| 2 |
cloves garlic, minced |
| 1 cup |
fat-free mayonnaise |
| ⅓ cup |
low fat buttermilk |
| 2 tbsp. |
minced parsley |
| 2 tbsp. |
minced chives |
| 2 tbsp. |
minced dill |
| ¼ cup |
sliced scallions |
| 1 tsp. |
white wine vinegar |
| ½ tsp. |
black pepper |
|
|
|
| RECIPE |
-
Whisk together all dressing ingredients.
-
Cover and chill for at least 1 hour to bring flavors together.
-
Pour dressing into ¼ cup. Serve with carrots and celery.
|
|
|
| SERVING SUGGESTION |
SERVING SIZE:
¼ cup dressing
NUMBER OF SERVINGS:
8
|
|
|
| NUTRITION FACTS |
| |
| Calories |
50 |
|
| Total Fat |
1 g |
|
| Sodium |
300 mg |
|
| Total Carbohydrates |
10 g |
|
| Fiber |
2 g |
|
| Protein |
1 g |
|
|
|
