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Zucchini-Cauliflower Toss

No recipe image available.Reduced calorie zucchini and cauliflower tossed salad with red bell pepper and green onions.

Recipe Ingredients:

1/2 cup water
1/4 cup vinegar
1 tablespoon cornstarch
1 tablespoon olive or vegetable oil
2 teaspoons prepared mustard
1/2 teaspoon garlic salt
1/4 teaspoon celery seed
1/8 teaspoon freshly ground pepper
2 packets Equal® or 3/4 teaspoon Equal® for Recipes
3 cups cauliflower slices
2 cups halved and thinly sliced zucchini
1 red bell pepper, cut in thin strips
2 green onions, sliced

Cooking Directions:

  1. In a small saucepan combine water, vinegar, cornstarch, oil, mustard, garlic salt, celery seed and pepper. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat; stir in Equal® sweetener.
  2. In a large bowl combine vegetables; toss with dressing. Cover and chill 2 to 24 hours or till serving time, stirring occasionally.

Makes 6 servings.

Nutritional Information Per Serving (1/6 of recipe): Calories: 51, Protein: 2 g, Carbohydrates: 7 g, Fat: 2 g, Cholesterol: 0 mg, Sodium: 203 mg.

Food Exchanges: 1 Vegetable, 1/2 Fat.

Recipe provided courtesy of Merisant Corporation ® and the NutraSweet Company, makers of Equal®.

Information on the artificial sweetener Aspartame.