Spicy Crunchy Veggies
TOTAL TIME: Prep: 15 min. + chilling
YIELD: 4 servings.
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. —Grady Jones, Midland, Texas
Ingredients
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2 cups fresh broccoli florets
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1/3 cup finely chopped red onion
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1/4 cup fresh cauliflowerets
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1/4 cup julienned carrot
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2 tablespoons chopped sweet red pepper
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1 small jalapeno pepper, seeded and chopped
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2 ounces reduced-fat Monterey Jack cheese, cut into small cubes
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2 tablespoons fat-free plain yogurt
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2 tablespoons reduced-fat mayonnaise
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1/2 teaspoon salt-free spicy seasoning blend
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1/8 teaspoon salt
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1 tablespoon slivered almonds, toasted
Directions
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1.
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.
Nutrition Facts
3/4 cup: 87 calories, 5g fat (2g saturated fat), 12mg cholesterol, 281mg sodium, 7g carbohydrate (4g sugars, 2g fiber), 6g protein. Diabetic Exchanges: 1 vegetable, 1 fat.
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