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    Tangy Vegetable Salad -- e-w

    Source of Recipe

    Heart Healthy Recipes 2001
    Tangy Vegetable Salad -- e-w
    Serves: 6

    2 c. small broccoli florets
    1 c. finely shredded red cabbage
    3/4 c. diced red bell pepper
    1/2 c. bottled fat-free ranch dressing
    2 tsp. prepared horseradish

    Combine vegetables in a large bowl, combine salad dressing and horseradish. Pour over salad; toss to coat. Cover and refrigerate until ready to serve.

    One 1/2-cup serving equals: 56 calories…1 gm fat (trace saturated)…2 gm protein…11 gm carbohydrate…1 mg cholesterol…225 mg sodium…2 gm fiber +++EXC: 2 vegetable +++WWP: 1
 

 

 

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