Enjoy low-cholesterol passover favorites - includes recipes

Better Nutrition (1989-90), April, 1990 by Leslye Michlin Borden

Steamed Chilled Vegetables in Low-Oil Vinaigrette

Select 2 to 3 pounds of a beautiful spring vegetable such as asparagus. Steam in lightly salted water. While the vegetable is still hot, sprinkle it with Low Oil Vinaigrette dressing, allowing about 1 tablespoon per guest.

Low Oil Vinaigrette Dressing

3   Tbsp olive or safflower oil
3   Tbsp red wine vinegar
3   Tbsp water
1   clove garlic, chopped or left

whole

1 tsp salt substitute

Many gratings of fresh black

pepper

Chopped green onion 1/2 tsp dried basil or 1 Tbsp

chopped fresh basil 1/2 tsp powdered mustard or

dash of prepared Dijon

mustard

Dash of paprika

Combine ingredients in a jar and shake well. Allow flavors to mix in the refrigerator for at least an hour before using.

PHOTO : Author/chef Leslye M. Borden with Low-Cholesterol Matzob Balls.