Nutrition Facts One serving: 3/4 cup Calories: 87 Fat: 5 g Saturated Fat: 2 g Cholesterol: 12 mg Sodium: 281 mg Carbohydrate: 7 g Fiber: 2 g Protein: 6 g Diabetic Exchange: 1 vegetable, 1 fat.
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This simple salad offers a lot of crunch and plenty of spice. I like topping it off with ranch-flavored almonds instead of toasting them myself.
Ingredients: 2 cups fresh broccoli florets 1/3 cup finely chopped red onion 1/4 cup fresh cauliflowerets 1/4 cup julienned carrot 2 tablespoons chopped sweet red pepper 1 small jalapeno pepper, seeded and chopped 2 ounces reduced-fat Monterey Jack cheese, cut into small cubes 2 tablespoons fat-free plain yogurt 2 tablespoons reduced-fat mayonnaise 1/2 teaspoon salt-free spicy seasoning blend 1/8 teaspoon salt 1 tablespoon slivered almonds, toasted
Directions: In a large bowl, combine the first six ingredients. Stir in cheese. In a small bowl, combine the yogurt, mayonnaise, seasoning blend and salt. Stir into vegetable mixture. Cover and refrigerate for at least 1 hour. Just before serving, sprinkle with almonds. Yield: 4 servings.
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**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
