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Tangy Vegetable Salad
Yield: Makes 6 (1/2-cup) servings
Ingredients:
2cups small broccoli florets
1cup finely shredded red cabbage
3/4cup diced red bell pepper
1medium carrot, shredded (about 1/2 cup)
1/2cup fat-free or reduced-fat ranch salad dressing
2teaspoons prepared horseradish
Preparation:
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:
Serving Size:
Fiber
2 g
Carbohydrate
11 g
Cholesterol
1 mg
Saturated Fat
Total Fat
1 g
Calories from Fat
8 %
Calories
56
Protein
2 g
Sodium
225 mg
Dietary Exchange:
Vegetable
2
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