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