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Carrot Confetti SaladRecipe : Carrot Confetti Salad
Procedure :
2 c Raw carrots; scrubbed and -slivered 1 c Red cabbage; trimmed and -shredded 1 c Raw zucchini; scrubbed and -slivered 1/2 c Scallions; finely chopped ----------------------------------DRESSING---------------------------------- 4 tb Low-fat vinaigrette pn Dried dill weed Salt and pepper to taste Toss all vegetables in large salad bowl with dressing. Chill and serve. Total calories per serving: 73 Fat: 2 grams Source: Vegetarian Journal, Jan/Feb 1995 Pooh's Recipe dbase (lisa_pooh@delphi.com) 2/4/96 |
