And the Memorial Day recipe feast continues...
**found in Cooking Light August 2010 Issue
1/4 cup fat-free plain Greek yogurt (I love Fage, and it's GF)
1 tbsp. fresh lemon juice
1 tbsp. extra-virgin olive oil
1/2 tsp. sugar
1/2 tsp. Dijon mustard
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1/4 cup chopped fresh parsley
1 (12-ounce) package broccoli slaw
1. Combine first 7 ingredients in a large bowl; stir with a whisk. Add parsley and broccoli slaw; toss to coat.
Yield: 4 servings (serving size: about 1 cup)
Enjoy! xoxo Julie
Spread the Gluten-Free word!!