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Spicy Crunchy Veggies
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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
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.
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Printed from tasteofhome.com Sep 7, 2008Copyright Reiman Media Group, Inc © 2008 |