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Chili-Cilantro Dressing (Mcdougall)

chili, tex-mex, low-fat

1 4-ounce can of chopped
1 green chilies
1/4 cup chopped fresh cilantro
1/4 cup water
1/4 cup fresh lime juice
1 to 2 cloves garlic
2 teaspoon honey
1 freshly ground pepper to
1 taste

Place all of the ingredients in a food processor or blender. Process until smooth. Note: I copied the above. I used fresh green chilies, dry cilantro from a jar ( a little less than 1/4 cup), lemon juice instead of lime, and no pepper. EVERYONE loved the dressing. Enjoy. And I definitely recomment the New Mcdougall cookbook. The recipes are not complicated and there is something for everyone. Posted by Jody Bar-On to the Fat- Free Digest [Volume 14 Issue 17] Jan. 17, 1995. Individual recipes copyrighted by originator. FAT- Free Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80á

Yield: 1 servings

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