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
|
|