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| INGREDIENTS |
| 1½ cups |
plain yogurt |
| 1 cup |
salsa |
| 8 |
sun dried tomato halves (not oil packed), finely chopped |
| ½ cup |
finely chopped cauliflower |
| 1 |
celery stalk, finely chopped |
| 6 |
scallions, thinly sliced |
| ½ |
carrot, finely chopped |
| ½ |
green bell pepper, seeded and finely chopped |
| 2 tsp. |
Dijon mustard |
| 2 tsp. |
sugar |
| ¼ tsp. |
freshly ground pepper |
| ¼ cup |
chopped chives |
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|
| RECIPE |
-
In a medium bowl, combine the yogurt and salsa.
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Stir in the tomatoes, cauliflower, celery, scallions, carrot, bell pepper, mustard, sugar, and ground pepper. Let stand until flavors are blended, about 10 minutes.
-
Sprinkle with the chives before serving. Serve with fresh broccoli or baked tortilla chips.
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|
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| SERVING SUGGESTION |
SERVING SIZE:
Approx. ½ cup
NUMBER OF SERVINGS:
6
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| NUTRITION FACTS |
| |
| Calories |
113 |
|
| Total Fat |
1 g |
|
| Sodium |
769 mg |
|
| Total Carbohydrates |
20 g |
|
| Fiber |
3 g |
|
| Protein |
7 g |
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