"RobinB." > wrote in message
...
> Ok, creative people. Trying to be healthy so I bought low carb wraps.
> I
> thought I would do fresh veggie wraps for lunch. I shredded carrot,
> purple
> cabbage, onion and cuke and added mixed greens. Your suggestions on
> what
> sort of low-fat dressing I could use would be appreciated. Right now
> I just
> put some Ken's Country French on it. Not bad, but I know this group
> has
> better ideas!
How about some sort of roasted pepper puree? You could spice it up
however you want and even blend it w/ the cream cheese. Or just include
roasted pepper strips in the wrap. Or use salsa, or salsa pureed w/
some black beans or pinto beans, with a squeeze of lime juice.
For a change, you could roast veggies first...red peppers, purple onion,
eggplant, zucchini...they're delicious cold. You can toss them in
balsamic vinegar and herbs before wrapping.
If you don't mind fat free mayo or cream cheese, you could mix it w/ a
little basil pesto. Or, try this cilantro pesto...it has no cheese, and
I only used about half the stated amount of oil....I added a litlte at
at a time and had quite a bit of oil leftover. The recipe makes a *lot*
of pesto, but it lasts a while in the fridge and tastes great on pasta,
chicken, sandwiches, etc. (I did not toast the pine nuts, and I omitted
the jalapeno).
Cilantro Pesto (Bon Appetit magazine, Jan 2005)
1 cup extra-virgin olive oil
1/2 cup pine nuts, toasted
1 bunch fresh cilantro, coarsely chopped (about 2 cups)
1 bunch fresh chives, coarsely chopped (about 1/3 cup)
1/4 cup (packed) fresh mint leaves
1 tablespoon chopped seeded jalapeņo chile
1 small garlic clove, peeled
1 teaspoon (scant) coarse kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons fresh lime juice
Combine ingredients in food processor and puree.
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