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Spicy Crunchy Veggies Recipe

Spicy Crunchy Veggies Recipe photo by Taste of Home

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This simple salad offers a lot of crunch and plenty of spice. I like topping it off with ranch-flavored almonds instead of toasting them myself.

This recipe is:

Healthy

Quick

Diabetic Friendly

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Spicy Crunchy Veggies Recipe

Prep: 15 min. + chilling

Yield: 4 Servings

15 15

Ingredients

2 cups fresh broccoli florets
1/3 cup finely chopped red onion
1/4 cup fresh cauliflowerets
1/4 cup julienned carrot
2 tablespoons chopped sweet red pepper
1 small jalapeno pepper, seeded and chopped
2 ounces reduced-fat Monterey Jack cheese, cut into small cubes
2 tablespoons fat-free plain yogurt
2 tablespoons reduced-fat mayonnaise
1/2 teaspoon salt-free spicy seasoning blend
1/8 teaspoon salt
1 tablespoon slivered almonds, toasted

Directions

In a large bowl, combine the first six ingredients. Stir in cheese. In a small bowl, combine the yogurt, mayonnaise, seasoning blend and salt. Stir into vegetable mixture. Cover and refrigerate for at least 1 hour. Just before serving, sprinkle with almonds. Yield: 4 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 3/4 cup equals 87 calories, 5 g fat (2 g saturated fat), 12 mg cholesterol, 281 mg sodium, 7 g carbohydrate, 2 g fiber, 6 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

Originally published as Spicy Crunchy Veggies in Light & Tasty June/July 2005, p29

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Spicy Crunchy Veggies

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(1-1) of 1 reviews

Reviewed on May. 20, 2013 by shecooksalot

This was a great veggie filled side dish with a little kick. Even my picky does-not-eat-veggies kid ate some. I did not have any salt-free spicy seasoning blend, so I used regular seasoning salt and omitted the 1/8 tsp. of salt. Looking forward to making again.