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Spicy Crunchy Veggies

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
  • Total Time
    Prep: 15 min. + chilling
  • Makes
    4 servings

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