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Low Fat Watercress Tomato Salad


8 ounces torn escarole
1 bunch watercress
1 cup cherry tomato halves
1 cup thinly sliced cucumbers
6 tablespoons fat-free Italian dressing
2 tablespoons crumbled blue cheese
1 tablespoon fat-free mayonnaise

Combine escarole, watercress, tomatoes and cucumbers. In a food processor, blend dressing, cheese and mayonnaise until smooth. Pour over salad and toss.

Makes 4 servings.

Calories 67 Fat 1.8 g Fiber 1.6 g.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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