2 c  Lowfat cottage cheese
1 c  Buttermilk
1 tb Red wine vinegar
2 tb Parsley -- chopped
10 ml Garlic -- chopped
1/4 ts Salt

In blender or food processor, mix cottage cheese until smooth. Add
remaining ingredients and blend. Makes about 3 cups dressing for green
salads. Will keep in refrigerator for 2 weeks. Nutrition Analysis per
serving: 18 cal; 3gm pro; 1gm carb; trace fat; 110mg sod; 1mg chol. Serving
Size: 2 Tablespoons

05/27