Difference between revisions of "Mixed Salads"
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# In a food processor, [[Mayonnaise]] with plain [[yogurt]].( You can substitute low fat or non-fat [[yogurt]] here if desired) Next, add [[cider vinegar|apple cider vinegar]], [[water]], [[salt]], and dry, crushed [[mint]] leaves. The consistency should be smooth and creamy when finished. | # In a food processor, [[Mayonnaise]] with plain [[yogurt]].( You can substitute low fat or non-fat [[yogurt]] here if desired) Next, add [[cider vinegar|apple cider vinegar]], [[water]], [[salt]], and dry, crushed [[mint]] leaves. The consistency should be smooth and creamy when finished. | ||
| − | [[Category:Afghan | + | [[Category:Afghan cuisine]] |
[[Category:Afghan Salads]] | [[Category:Afghan Salads]] | ||
[[Category:Mint Recipes]] | [[Category:Mint Recipes]] | ||
Revision as of 07:07, 6 April 2012
Description
Ingredients
- 1 cup Mayonnaise
- 1/4 cup yogurt
- 1 tsp Dry mint
- 1tbl apple cider vinegar
- 1 tbl water
- 1/2 tsp salt
Directions
- In a food processor, Mayonnaise with plain yogurt.( You can substitute low fat or non-fat yogurt here if desired) Next, add apple cider vinegar, water, salt, and dry, crushed mint leaves. The consistency should be smooth and creamy when finished.
