You need:
1/4 cup low-fat mayonnaise dressing or salad dressing
2 teaspoons Splenda
1 teaspoon cider vinegar
2 cups bell pepper (red, green, yellow) sliced or diced
1/2 cup shredded carrot (1 medium)
1/4 cup shredded reduced-fat cheddar cheese (1 ounce)
1/4 cup sliced water chestnuts, drained
2 tablespoons chopped garlic (optional)
2 tablespoons crumbled crisp-cooked bacon
How to:
2. In a medium bowl combine peppers, carrot, cheese, water chestnuts and, if desired, garlic. Pour dressing over pepper mixture; toss to coat.
Sprinkle with bacon.
3. Cover and chill for 1 to 5 hours.
Makes 4 side-dish servings.
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Now if you really want to get into this you can put on "Brain Salad Surgery" by Dr. John and listen to that as you eat your salad.
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