Chapter 17: Completing the Meal: Vegetables and Side Dishes 263
1 Combine the cucumber, red pepper, green onion, celery, and cheese in a medium bowl.
2 Combine yogurt, white wine vinegar, mustard, Worcestershire sauce, salt, and pepper
in a small bowl.
3 Pour the dressing over the vegetables and cheese. Mix well and refrigerate for 30 to 60
minutes before serving.
Per serving: Calories 80 (From Fat 45); Fat 5g (Saturated 3g); Cholesterol 15mg; Sodium 230mg; Carbohydrate 5g
(Dietary Fiber 1g); Protein 5g; Sugar 3g.1 medium cucumber, peeled and thinly sliced(^1) ⁄ 2 cup julienne cut red bell pepper
(^1) ⁄ 4 cup sliced green onion
(^1) ⁄ 4 cup finely diced celery
2 ounces Monterey Jack cheese, cut into
small cubes
(^1) ⁄ 4 cup plain nonfat yogurt
11 ⁄ 2 teaspoons white wine vinegar
(^1) ⁄ 2 teaspoon Dijon mustard
(^1) ⁄ 4 teaspoon Worcestershire sauce
(^1) ⁄ 8 teaspoon salt
(^1) ⁄ 8 teaspoon black pepper
T Avocado, Tomato, and Feta Salad
This easy salad has just the right blend of fresh vegetables and herbs with the tanginess
of feta cheese. Be sure to allow enough time for chilling to blend the flavors.
Stage: Regular foods
Preparation time: 10 minutes
Chilling time: 1 hour
Yield: 4 servings (^1 ⁄ 2 cup each)
(^1) ⁄ 2 medium cucumber, peeled, seeded, and
chopped
2 chopped Roma tomatoes
2 tablespoons finely chopped green onions
1 clove garlic, minced
1 tablespoons minced fresh parsley
1 teaspoon chopped fresh dill
2 ounces crumbled reduced-fat feta cheese
1 teaspoon fresh lemon juice
1 tablespoon olive oil
(^1) ⁄ 2 avocado, sliced into 8 slices
1 Combine the cucumber, tomato, green onions, garlic, parsley, dill, feta cheese, lemon
juice, and olive oil in a bowl and refrigerate for 1 hour.
2 Divide salad mixture evenly on four plates and top each with 2 slices of avocado.
Per serving: Calories 110 (From Fat 80); Fat 9g (Saturated 3g); Cholesterol 5mg; Sodium 200mg; Carbohydrate 5g
(Dietary Fiber 3g); Protein 4g; Sugar 1g.