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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This simple salad offers a lot of crunch and plenty of spice. I like topping it off with ranch-flavored almonds instead of toasting them myself. Ingredients:
2 cups fresh broccoli florets |
1/3 cup finely chopped red onion |
1/4 cup fresh cauliflowerets |
1/4 cup julienned carrot |
2 tablespoons chopped sweet red pepper |
1 small jalapeno pepper, seeded and chopped |
2 ounces reduced-fat monterey jack cheese, cut into small cubes |
2 tablespoons fat-free plain yogurt |
2 tablespoons reduced-fat mayonnaise |
1/2 teaspoon salt-free spicy seasoning blend |
1/8 teaspoon salt |
1 tablespoon slivered almonds, toasted |
Directions:
1. In a large bowl, combine the first six ingredients. Stir in cheese. In a small bowl, combine the yogurt, mayonnaise, seasoning blend and salt. Stir into vegetable mixture. Cover and refrigerate for at least 1 hour. Just before serving, sprinkle with almonds. Yield: 4 servings.
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