Tangy Vegetable Salad


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


  1. 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.

Nutritional Information

Calories 56
Calories from Fat 8 %
Total Fat 1 g
Saturated Fat <1 g
Cholesterol 1 mg
Carbohydrate 11 g
Fiber 2 g
Protein 2 g
Sodium 225 mg

Dietary Exchange

Vegetable 2

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