Reduced calorie zucchini and cauliflower
tossed salad with red bell pepper and green onions.
Zucchini-Cauliflower
Toss
- 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
- 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.
- 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.
Nutrition Information Per Serving: 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®.
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