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Posts: 930
6/7/08 2:02 P

This one from Cooking Healthy Across America

Posts: 930
6/7/08 2:01 P

Southwestern Vegetable Salad serves 4 (1 cup)

1 cup chopped unpeeled cucumber
1 cup (one 8 oz can) peas, rinsed and drained
1 cup (one 8 oz can) diced carrots, rinsed and drained
1/4 cup chopped green bell pepper
1 cup unpeeled and chopped fresh tomatoes
1/4 cup chopped green onion
1/4 cup(one oz) slice ripe olives
1/2 cup Kraft f/f mayonnaise
1 tsp. lemon juice
1 tabl. chili sauce
sugar substitute to equal 1 tsp. sugar
1 tsp. prepared horseradish sauce

In a large bowl, combine cucumber, peas, carrots and green pepper. Stir in tomatoes, onion and olives. In a small bowl, combine mayo, lemon juice, chili sauce, sugar substitute and horseradish sauce. Add dressing mixture to veg. mixture. Mix gently to combine. Cover and refrig. for at least 30 min. Gently stir again just before serving.

Each serving equals:
HE: 1 3/4 veg, 1/2 bread, 1/4 fat, 1/4 slider, 2 optional calories

89 calories, 1g fat, 3g protein, 17g carbo, 521mg sodium, 41mg calcium, 4g fiber

Diabetic: 1 veg, 1 starch/carbo, 1/2 fat