See Also: Tangy Vegetable Salad(recipes)
Marinated Vegetable Salad(recipes)
Summertime Vegetable Salad(recipes)
Roasted Vegetable Salad(recipes)
Light Chicken Vegetable Salad(recipes)
Green Chili Vegetable Salad(recipes)
Grilled Vegetable Pasta Salad(recipes)
Quick Vegetable & Pesto Salad(recipes)
Santa Fe Grilled Vegetable Salad(recipes)
Roasted Vegetable Salad with Capers and Walnuts(recipes)

Tangy Vegetable Salad (recipes)




Yield: Makes 6 (1/2-cup) servings



Ingredients:



2cups small broccoli florets

1cup finely shredded red cabbage

3/4cup diced red bell pepper

1medium carrot, shredded (about 1/2 cup)

1/2cup fat-free or reduced-fat ranch salad dressing

2teaspoons prepared horseradish









Preparation:





1.Combine broccoli, cabbage, bell pepper and carrot in large bowl; toss to mix. Combine salad dressing and horseradish. Pour over salad; toss to coat. Cover with plastic wrap. Refrigerate until ready to serve.









Nutritional Information:







Serving Size:







Fiber

2 g







Carbohydrate

11 g







Cholesterol

1 mg







Saturated Fat









Total Fat

1 g







Calories from Fat

8 %







Calories

56







Protein

2 g







Sodium

225 mg









Dietary Exchange:







Vegetable

2