INGREDIENTS
1/2 cup sour cream
2 tbsp. chopped dill
2 tsp. apple cider vinegar
1 medium English cucumber, trimmed
2 medium tomatoes, cored and sliced
DIRECTIONS
In small bowl, combine sour cream, dill and vinegar. Slice cucumber lengthwise into thin strips. Arrange tomato slices and cucumber strips along edge of platter. Place remaining strips in center. Drizzle salad with dill dressing or serve separately. Garnish with dill sprig if desired.
6 Servings
INGREDIENTS
5 cups coarsely chopped red cabbage (about 1/2 medium head)
5 cups coarsely chopped green cabbage (about 1/2 medium head)
1 cup coarsely grated carrots (about 2 medium)
1 large tart green apple (such as Granny Smith), cored, coarsely chopped
1/2 cup raisins
1/2 cup raw unsalted sunflower seeds, toasted
1 1/2 cups plain nonfat yogurt
1/2 cup chopped fresh dill or 3 tablespoons dried dill weed
2 tablespoons vegetable oil
2 tablespoons apple cider vinegar
DIRECTIONS
Combine cabbages, carrots, apple, raisins and sunflower seeds in very large bowl. Whisk yogurt, dill, vegetable oil and
vinegar in medium bowl to blend. Add dressing to cabbage mixture and toss to coat. Season to taste with salt and pepper. (Can be prepared 3 hours ahead. Cover and refrigerate.)
Yield: 12 Servings
INGREDIENTS
24 ounces cottage cheese
1 (12 ounce) container frozen whipped topping, thawed
1 (6 ounce) package orange flavored gelatin mix
2 (11 ounce) cans mandarin oranges, drained
1 (20 ounce) can pineapple chunks, drained
DIRECTIONS
In a large bowl, combine the cottage cheese, whipped topping and gelatin mix. Stir in the oranges and pineapple. Chill in refrigerator.
6 Servings
Source: Allrecipes
 | bethberes on Tortilla Soup |
