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Red, Green & Yellow Vegetable Salad
- 4 cups mixed salad leaves
- 1 small red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- ½ cup corn kernels
- 1 small red capsicum, sliced
Dressing
- 4 tablespoons 99% fat-free coleslaw dressing (e.g. Kraft)
- 4 tablespoons non-fat plain yoghurt
- 3 teaspoons white wine vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon onion powder
- 1 teaspoon skim milk
- 1 teaspoon dried basil
Combine salad ingredients in a serving bowl.
Make dressing by blending all ingredients except dried basil and skim
milk. Add enough milk to make dressing a pouring consistency.
Stir basil through dressing. Pour over prepared salad.
Serves 2
Perserve: Kilojoules: 486 Calories: 116 Fat: 1.2 g
Saturated fat: neg Fibre: 5.2 g
Carbohydrate: 29.8 g Protein: 6.4 g
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