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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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I adopted this recipe in the February 2005 recipe adoption. This one may end up being my problem child; I just don't know what to do with it. I made this as directed in the recipe, but just can't see eating it plain as a salad. So I spread it on a torilla with some lettuce, sliced tomato and sliced avocado for a veggie wrap sandwich. It was actually quite good. My other ideas are to 1) pack into a measuring cup and turn out onto a green salad, or 2) add to pasta and Italian dressing for a pasta salad, or 3) Add as a topping on a hearty sandwich, like roast beef and pumpernickel. If anyone has any other ideas, I'd love to hear them! Ingredients:
1/3 cup reduced-calorie italian dressing |
1/4 cup light sour cream |
2 cups alfalfa sprouts |
3 medium carrots, shredded |
1 cup swiss cheese, shredded (4 oz.) |
1 cup mild cheddar cheese, shredded (4 oz.) |
Directions:
1. In medium bowl, combine dressing and sour cream.
2. Add alfalfa sprouts, carrots, Swiss and Cheddar cheeses; toss lightly.
3. Serve immediately.
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