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{{Wikifiedrecipe}} |
{{Wikifiedrecipe}} |
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| − | == |
+ | == Ingredients == |
| + | * ½ cup plain low-fat [[yogurt]] or [[soy yogurt]] |
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| − | . |
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| + | * ¼ cup [[mayonnaise]] or [[soy mayonnaise]] |
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| − | ===Ingredients=== |
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| − | * |
+ | * ¼ cup snipped fresh [[dill]] |
| − | * |
+ | * ¼ cup chopped fresh [[parsley]] |
| − | * 1 |
+ | * 1 tbs. chopped fresh [[tarragon]] (optional) |
| − | * |
+ | * 2 tbsp fresh [[lemon juice]] or more to taste |
| ⚫ | |||
| − | * 1 Tbs. chopped fresh [[tarragon]] (optional) |
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| ⚫ | |||
| − | * 2 Tbs. [[lemon juice|fresh lemon juice]] or more to taste |
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| ⚫ | |||
| ⚫ | |||
* 1 medium [[zucchini]], halved lengthwise and thinly sliced |
* 1 medium [[zucchini]], halved lengthwise and thinly sliced |
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| − | * 1 small |
+ | * 1 small [[red bell pepper]], finely diced |
* 1 [[scallion]], thinly sliced |
* 1 [[scallion]], thinly sliced |
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| − | * |
+ | * dark green [[lettuce]] leaves for serving (optional) |
| + | |||
== Directions == |
== Directions == |
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| − | In large bowl, mix [[yogurt]], [[ |
+ | # In large bowl, mix [[yogurt]], [[mayonnaise]], dill, [[parsley]], [[tarragon]] if using and [[lemon juice]] until well blended. |
| + | # Add [[beans]], pickle, [[zucchini]], [[bell pepper]] and [[scallion]] and toss gently. |
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| − | |||
| + | # Season with [[salt]] and freshly ground [[pepper]]. |
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| − | |||
| + | # Serve over [[lettuce]] leaves or cover and refrigerate up to 1 hour. |
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| − | |||
| − | Add [[Beans]], pickle, [[zucchini]], [[bell pepper]] and [[scallion]] and toss gently. Season with [[salt]] and freshly ground [[pepper]]. Serve over [[lettuce]] leaves or cover and refrigerate up to 1 hour. |
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| − | ===Other Links=== |
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| − | ==See also== |
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| ⚫ | |||
[[Category:Vegetarian Recipes]] |
[[Category:Vegetarian Recipes]] |
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| − | [[Category: |
+ | [[Category:Navy bean Recipes]] |
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[[Category:Tarragon Recipes]] |
[[Category:Tarragon Recipes]] |
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[[Category:Soy mayonnaise Recipes]] |
[[Category:Soy mayonnaise Recipes]] |
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[[Category:Soy yogurt Recipes]] |
[[Category:Soy yogurt Recipes]] |
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[[Category:Zucchini Recipes]] |
[[Category:Zucchini Recipes]] |
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| − | [[Category: |
+ | [[Category:Red bell pepper Recipes]] |
[[Category:Lettuce Recipes]] |
[[Category:Lettuce Recipes]] |
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[[Category:Yogurt Recipes]] |
[[Category:Yogurt Recipes]] |
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Revision as of 20:17, 12 June 2010
Ingredients
- ½ cup plain low-fat yogurt or soy yogurt
- ¼ cup mayonnaise or soy mayonnaise
- ¼ cup snipped fresh dill
- ¼ cup chopped fresh parsley
- 1 tbs. chopped fresh tarragon (optional)
- 2 tbsp fresh lemon juice or more to taste
- 2 (15-oz) cans navy or other white beans, rinsed and drained
- 1 to 2 dill pickles, quartered lengthwise and thinly sliced (1 cup)
- 1 medium zucchini, halved lengthwise and thinly sliced
- 1 small red bell pepper, finely diced
- 1 scallion, thinly sliced
- dark green lettuce leaves for serving (optional)
Directions
- In large bowl, mix yogurt, mayonnaise, dill, parsley, tarragon if using and lemon juice until well blended.
- Add beans, pickle, zucchini, bell pepper and scallion and toss gently.
- Season with salt and freshly ground pepper.
- Serve over lettuce leaves or cover and refrigerate up to 1 hour.