Soups, Salads and Dressings

Oriental Vegetable Salad

(8 servings)

Vegetables:

1 cup broccoli florets
1 cup cauliflower florets
¼ pound snow peas
1 red pepper, cut into thin strips
2 carrots, peeled and thinly sliced diagonally

Marinade:

¼ cup vegetable oil
2 tablespoons lemon juice
1 ½ tablespoons low-sodium soy sauce
1 packet Sweet 'N Low® granulated sugar substitute
¼ teaspoon minced fresh or 1/8 teaspoon ground ginger
¾ teaspoon sesame oil (optional)

In medium-size pot over high heat, cook broccoli in boiling water to cover 4 minutes or until tender-crisp. Rinse with cold water to prevent further cooking; dry with paper towels and place in large bowl. Repeat process with cauliflower, cooking about 5 minutes. Repeat with snow peas, cooking about 1 minute. Add pepper and carrots. In small bowl, combine oil, lemon juice, soy sauce, sesame oil, Sweet 'N Low, and ginger. Pour over vegetables; toss well. Refrigerate several hours before serving.

Nutrients Per Serving (1/2-cup):

Calories: 85 Protein: 2 g Carbohydrate: 5g Fiber: 2 g Fat: 7 g Sodium: 120 mg Cholesterol: 0 mg.

Dietary Exchanges:

1 Vegetable, 1 ½ Fat