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Fruit and Vegetable Salad Recipe

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Getting your family to eat fruits and veggies will be a snap, thanks to this tantalizing salad from Vicky LaMance of Middletown, Ohio. A simple reduced-fat dressing coats her crunchy mix of peppers, celery, cabbage, apples and grapes. Not overpowering, it complements their flavors instead of hiding them.
TOTAL TIME: Prep: 15 min. + chilling
MAKES:4 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 4 servings

Ingredients

  • 1 medium green pepper, chopped
  • 1 cup chopped celery
  • 1 cup shredded cabbage
  • 3/4 cup chopped red apple
  • 1/2 cup seedless red grapes, halved
  • 1/4 cup reduced-fat mayonnaise
  • 1/4 teaspoon salt
  • Lettuce leaves

Nutritional Facts

One serving (1 cup) equals 95 calories, 5 g fat (1 g saturated fat), 5 mg cholesterol, 298 mg sodium, 12 g carbohydrate, 2 g fiber, 1 g protein. Diabetic Exchanges: 1 vegetable, 1/2 fruit, 1/2 fat.

Directions

  1. In a large bowl, combine the first five ingredients. In a small bowl, combine the mayonnaise and salt. Stir into pepper mixture. Cover and refrigerate for at least 1 hour. Serve on lettuce leaves. Yield: 4 servings.
Originally published as Fruit and Vegetable Salad in Light & Tasty October/November 2004, p20

Nutritional Facts

One serving (1 cup) equals 95 calories, 5 g fat (1 g saturated fat), 5 mg cholesterol, 298 mg sodium, 12 g carbohydrate, 2 g fiber, 1 g protein. Diabetic Exchanges: 1 vegetable, 1/2 fruit, 1/2 fat.

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