Oriental Vegetable Salad

85 Cal

Nutritional Facts

Serving Size: 1/2 Cup

Servings per Recipe: 8

Amount Per Serving

Table Header	Table Header	Table Header	Table Header
Calories	85 Cal	Calories from Fat	7 g
Total Fat	7 g	Saturated Fat	-
Cholesterol	0 mg	Sodium	-
Total Carbs	5 g	Dietary Fiber	2 g
Sugars	-	Protein	-

1 red pepper, cut into thin strips, 2 carrots, peeled and thinly sliced diagonally, 1 cup broccoli florets, 1 cup cauliflower florets, 1/4 pound snow peas

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.