| 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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