Oriental Vegetable Salad

85 Calories Surprise Me!

Nutrition Facts

Serving Size: 1/2 Cup Servings Per Recipe: 8
Amount Per Serving
Calories85Total Fat7 g
Cholesterol0 mg Sodium120 mg
Total Carbs5 gDietary Fiber2 g
Protein2 g



  • 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


  • 1/4 cup vegetable oil
  • 2 tablespoons lemon juice
  • 1 1/2 tablespoons low-sodium soy sauce
  • 1 packet Sweet 'N Low zero calorie sweetener
  • 1/4 teaspoon minced fresh or 1/8 teaspoon ground ginger
  • 3/4 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.