Iceberg Slaw

Name: Iceberg Slaw
Yield: serves 4
Ingredients: 3 tablespoons low-fat buttermilk; 3 tablespoons plain low-fat yogurt; 1/2 small shallot, minced; Coarse salt and ground pepper; 1 head iceberg lettuce (1 pound), quartered, cored, and shredded; 1 tablespoon finely chopped fresh dill; 1 tablespoon finely chopped fresh flat-leaf parsley

December 22, 2011

Recipe information

Yield
serves 4

Ingredients

3 tablespoons low-fat buttermilk

3 tablespoons plain low-fat yogurt

1/2 small shallot, minced

Coarse salt and ground pepper

1 head iceberg lettuce (1 pound), quartered, cored, and shredded

1 tablespoon finely chopped fresh dill

1 tablespoon finely chopped fresh flat-leaf parsley

Preparation

Step 1
In a large bowl, whisk together buttermilk, yogurt, and shallot; season with salt and pepper. Add lettuce and toss to coat with dressing. Cover and refrigerate at least 1 hour (or up to 1 day).
Step 2
Just before serving, stir in dill and parsley; season with more salt and pepper to taste.
nutrition information
Step 3
(Per Serving)
Step 4
Calories: 36
Step 5
Fat: 0.5g (0.2g Saturated Fat)
Step 6
Protein: 2.4g
Step 7
Carbohydrates: 6.6g
Step 8
Fiber: 1.7g

Everyday Food: Light

TagsSlaw Salad Iceberg Lettuce Lettuce Leafy Greens Vegetable Yogurt Dairy Buttermilk Side Dinner Lunch Gluten Free Nut Free Vegetarian Easy No-Cook Cookbooks

Recipe notes

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