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Low Fat Carrot Confetti Salad


2 cups raw carrots, scrubbed and slivered
1 cup red cabbage, trimmed and shredded
1 cup raw zucchini, scrubbed and slivered
1/2 cup scallions, finely chopped

Dressing:
4 Tablespoons low-fat vinaigrette
Pinch dried dill weed
Salt or salt substitute and pepper to taste

Toss all vegetables in large salad bowl with dressing. Chill and serve.

Makes 4 servings.

Calories.....73.....Fat.....2 g.....Fiber.....4.3 g.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.