Salad Dressing, Cottage-herb Lc-0.7/tbsdairy- cottage cheese, herbs, salad dressing 1 tbs milk 1 ctn (12 oz) cottage cheese 1 tsp lemon juice 1 slice (1 oz) onion 3 medium radish; halved 1 tsp salad herbs, mixed 1 sprig (2 g) parsley 1/4 tsp salt Put the milk, cottage cheese and lemon juice in a blender container and blend until smooth. Add the remaining ingredients to the cottage cheese mixture and blend until all of the vegetables are chopped. Chill before serving. Makes 1 1/2 cups. NYC Nutrition Analysis (per serving or yield unit): water=13.67 g; calories=13.9; protein=2 g; total fat=0.3 g; carbohydrate=0.74 g; dietary fiber=0.06 g; ash=0.28 g; calcium=12.11 mg; phosphorus=22.73 mg; iron=0.06 mg; sodium=82.71 mg; potassium=19.73 mg; magnesium=1.35 mg; zinc=0.07 mg; copper=0.01 mg; manganese=0.01 mg; vitamin A=19.96 IU; vitamin E=0.01 mg ATE; riboflavin=0.03 mg; niacin=0.03 mg; pantothenic acid=0.04 mg; vitamin B6=0.01 mg; folate=2.6 ug; vitamin B12=0.1 ug; vitamin C=0.45 mg; saturated fat=0.18 g; monounsaturated fat=0.08 g; polyunsaturated fat=0.01 g; cholesterol=1.24 mg; selenium=1.48 ug; refuse=1.05%; %cal as carb:prot:fat=22:59:20; WW Pts=0.29; (complete analysis) |
