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Vegetable Slaw with Lemon-Mustard Dressing
This is the perfect accompaniment with a grilled turkey burger. All the vegetables for this tasty slaw can be prepared in a food processor fitted with the shredding blade. Shred them separately and pour off any excess juice from the shredded squash as it will water down the dressing.
  • 3 cups small broccoli florets
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons nonfat mayonnaise
  • 3 tablespoons reduced-fat sour cream
  • 2 tablespoons plain nonfat yogurt
  • 2 teaspoons grainy Dijon mustard
  • 1/2 teaspoon pepper
  • 4 medium carrots, shredded
  • 1 medium yellow summer squash, shredded
  • 1 medium zucchini, shredded

1. In large skillet, bring 1 inch of water to a boil over high heat. Add broccoli and return to a boil. Cook, stirring occasionally, until crisp-tender, 3 to 4 minutes. Drain and cool under cold running water.

2. In a salad bowl, whisk together lemon juice, mayonnaise, sour cream, yogurt, mustard and pepper. Add broccoli, carrots, yellow squash, and zucchini, and toss to coat well.


Nutritional Information
Per serving: 111 calories, 2.2g total fat, 0.8g saturated fat, 0.8g monounsaturated fat, 0.1g polyunsaturated fat, 6.4g dietary fiber, 6g protein, 20g carbohydrate, 4mg cholesterol, 210mg sodium.
Good source of: beta-carotene, fiber, vitamin C.


Date Published: 09/19/2005 > Printer-friendly Version
Servings
4

Prep Time
35