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Carrot Confetti Salad
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CATEGORY
CUISINE
TAG
YIELD
Vegetables
Vegan
Salads, Vegan, Vegetarian
4
Servings
INGREDIENTS
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
4
tb
Low-fat vinaigrette
pn
Dried dill weed
Salt and pepper to taste
INSTRUCTIONS
DRESSING
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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