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Page 12 · column 5 of 6 · from the scan, no model involved
Scallion skinny dip 2 cups low-fat cottage cheese 1 cup plain low-fat yogurt 2 tablespoons grated sweet onion 1/4 cup chopped scallions with greens 2 tablespoons chopped fresh parsley 1 clove garlic, crushed 1 hard-boiled egg, quartered 1 tablespoon fresh lemon juice Freshly ground black pepper Combine the cheese, yogurt, onion, scallions, parsley, garlic, egg, and lemon juice in a food processor or blender. Whirl until blended. Remove the mixture and season to taste with pepper. Serve with a chilled assortment of any of the following: broccoli florets, cauliflorets, carrot strips, celery sticks, sliced mushrooms, snow peas, cucumber slices, sweet onion slices, cherry tomatoes, green beans, zucchini slices, bell pepper strips. Yield: 3 cups. Cherry chicken salad 2 cups cooked chicken, cubed 3/4 cup finely diced celery 2 tablespoons finely diced shallots
1 tablespoon finely chopped fresh parsley 1 cup dark sweet cherries, pitted and halved 1/2 cup mayonnaise 2 tablespoons wine vinegar 1 tablespoon honey 2 tablespoons chopped fresh chives Dash ginger Dash curry (optional) 1/2 cup toasted almonds, chopped Lettuce leaves In a large bowl, toss the chicken, celery, shallots, parsley, and cherries. Whisk together the mayonnaise, vinegar, honey, lemon juice, chives, ginger, and curry. Fold into the chicken mixture. Chill at least 2 hours. Mix in almonds. Line a serving plate with lettuce leaves. Mound
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