Carrot confetti salad

Yield: 4 Servings

Measure Ingredient
2 cups Raw carrots; scrubbed and slivered
1 cup Red cabbage; trimmed and shredded
1 cup Raw zucchini; scrubbed and slivered
½ cup Scallions; finely chopped
4 tablespoons Low-fat vinaigrette
\N pinch Dried dill weed
\N \N Salt and pepper to taste

DRESSING

Toss all vegetables in large salad bowl with dressing. Chill and serve.

Total calories per serving: 73 Fat: 2 grams Source: Vegetarian Journal, Jan/Feb 1995 Pooh's Recipe dbase (lisa_pooh@...) 2/4/96

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