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Mixed Vegetable Salad |
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Serves: 8
Print this Recipe
2 cups cauliflowerets
2 cups bite-size pieces broccoli flowerets and stems
1 (10-ounce) package frozen green peas
1/3 cup reduced-fat mayonnaise or salad dressing
1/4 cup nonfat plain yogurt
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 medium carrots, thinly-sliced (3/4 cup)
2 cups cherry tomatoes, cut in half
Heat 1 inch water to boiling in 2-quart saucepan. Add cauliflowerets and broccoli. Heat to boiling; reduce heat. Cover and cook 5 minutes; drain. Rinse with cold water; drain. Rinse peas with cold water to separate; drain. Mix mayonnaise, yogurt, lemon juice, salt and pepper in large glass or plastic bowl. Add cauliflowerets, broccoli, peas and carrots; toss. Cover and refrigerate at least 4 hours. Stir in tomatoes.
1 Serving: Calories 90 (Calories from Fat 35); Fat 4g (Saturated 1g); Cholesterol 0mg; Sodium 170mg; Carbohydrate 11g (Dietary Fiber 3g); Protein 3g.
From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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