Recipe by Cooking Light September 2000

Gallery

Recipe Summary test

Yield:
1 cup (serving size: about 2 1/2 tablespoons)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place first 6 ingredients in a blender; process until smooth. Add parsley and oregano, and stir well.

    Advertisement

Nutrition Facts

55 calories; calories from fat 77%; fat 4.7g; saturated fat 0.7g; mono fat 3.4g; poly fat 0.5g; protein 0.7g; carbohydrates 3.5g; fiber 0.8g; iron 1.4mg; sodium 202mg; calcium 40mg.
Advertisement