Iceberg Slaw

Name: Iceberg Slaw
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

7 ingredients

10 steps

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

Directions

1

In a large bowl, whisk together buttermilk, yogurt, and shallot; season with salt and pepper.
2

Add lettuce and toss to coat with dressing.
3

Cover and refrigerate at least 1 hour (or up to 1 day).
4

Just before serving, stir in dill and parsley; season with more salt and pepper to taste.
5

(Per Serving)
6

Calories: 36
7

Fat: 0.5g (0.2g Saturated Fat)
8

Protein: 2.4g
9

Carbohydrates: 6.6g
10

Fiber: 1.7g