Tangy Vegetable Salad the Editors of Publications International, Ltd.
Makes 6 (1/2-cup) servings
|2||cups small broccoli florets|
|1||cup finely shredded red cabbage|
|3/4||cup diced red bell pepper|
|1||medium carrot, shredded (about 1/2 cup)|
|1/2||cup fat-free or reduced-fat ranch salad dressing|
|2||teaspoons prepared horseradish|
- Combine broccoli, cabbage, bell pepper and carrot in large bowl; toss to mix. Combine salad dressing and horseradish. Pour over salad; toss to coat. Cover with plastic wrap. Refrigerate until ready to serve.
|Saturated Fat||<1 g|
|Total Fat||1 g|
|Calories from Fat||8 %|
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