1/2 cup light french dressing (see next column)
1 medium hard-cooked egg white, chopped
Combine all ingredients in a blender, adding salt and pepper to taste. Blend until coarsely chopped
Store in refrigerator.
1/4 cup coarsely chopped onion
2 tablespoons coarsely chopped red bell pepper
2 tablespoons chopped parsley
2 tablespoons lemon juice
salt and pepper to taste
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Light French Dressing
3/4 cup vegetable juice (such as V-8)
2 tablespoons red wine vinegar
2 tablespoons lemon juice
2 teaspoons olive oil
1 garlic clove, crushed through a press
2 teaspoons Dijon mustard
salt and pepper to taste |