2 cups raw carrots, scrubbed and slivered
1 cup red cabbage, trimmed and shredded
1 cup raw zucchini, scrubbed and slivered
1/2 cup scallions, finely chopped
Dressing:
4 Tablespoons low-fat vinaigrette
Pinch dried dill weed
Salt or salt substitute and pepper to taste
Toss all vegetables in large salad bowl with dressing. Chill and serve.
Makes 4 servings.
Calories…..73…..Fat…..2 g…..Fiber…..4.3 g.