| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Salads, And, Side, Dishes |
6 |
servings |
INGREDIENTS
| 5 |
tb |
Fresh lemon juice |
| 3 |
tb |
Nonfat mayonnaise |
| 2 |
tb |
Honey |
| 5 |
|
Cloves garlic |
| 2 |
ts |
Chipotle peppers; minced |
| 1 1/2 |
ts |
Chili powder |
| 1 |
lg |
Green bell pepper; cut into thin strips |
| 1 |
lg |
Red bell pepper; cut into thin strips |
| 1 |
lg |
Yellow bell pepper; cut into thin strips |
| 12 |
oz |
Jicama; cut into thin strips |
INSTRUCTIONS
Puree first six ingredients in blender and set aside.
Toss bell peppers, jicama, and dressing in large bowl to coat. Cover and
refrigerate until veggies soften slightly but are still crunchy, about 4
hours.
Per serving: 77.3 calories; 0.3 g fat (3.1% calories from fat); 1.5 g
protein; 19 g carbohydrate; 0 mg cholesterol; 106 mg sodium
Recipe by: Bon Appetit (April 1999), modified
Posted to EAT-LF Digest by Joanne McAndrews <jmca@ibm.net> on May 31, 1999,
converted by MM_Buster v2.0l.
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