Pepper salad

Yield: 6 servings

Measure Ingredient
½ \N Head cabbage;
1 \N Carrot; chopped fine
¼ cup Green pepper; (red/yellow)
2 cups Water;
1 tablespoon Mayonnaise-type dressing;

Cut cabbage into small wedges. Place half in blender along with water, carrot, and peper. Blend quickly; turn off and drain at once, using liquid for blending with balance of cabbage, drain once more.

Mix with mayonnaise dressing.

Food Exchange per serving: 1 VEGETABLE EXCHANGE CAL: 26; Source: Recipes for Diabetics by Billie Little(version 1985) Brought to you and yours via Nancy O'Brion and her Meal-Master

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