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Southwestern Vegetable Salad

Categories: Vegetarian
Type: Salads

This fresh and crunchy vegetable salad reflects a rainbow of colors and flavors.

Serves: Serves: 4 (1 cup)


  • 1 cup chopped unpeeled cucumber
  • 1 cup (one 8-ounce can) peas, rinsed and drained
  • 1 cup (one 8-ounce can) diced carrots, rinsed and drained
  • 1/4 cup chopped green bell pepper
  • 1 cup unpeeled and chopped fresh tomatoes
  • 1/4 cup chopped green onion
  • 1/4 cup (1 ounce) sliced ripe olives
  • 1/2 cup Kraft fat-free mayonnaise
  • 1 teaspoon lemon juice
  • 1 tablespoon chili sauce
  • Sugar substitute to equal 1 teaspoon sugar
  • 1 teaspoon prepared horseradish sauce

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  1. In a large bowl, combine cucumber, peas, carrots, and green pepper. Stir in tomatoes, onion, and olives.
  2. In a small bowl, combine mayonnaise, lemon juice, chili sauce, sugar substitute, and horseradish sauce.
  3. Add dressing mixture to vegetable mixture. Mix gently to combine.
  4. Cover and refrigerate for at least 30 minutes. Gently stir again just before serving.

excerpted from:

From COOKING HEALTHY ACROSS AMERICA by JoAnna Lund. Used by arrangement with Perigee, a member of Penguin Group (USA) Inc. Copyright © 2000 by Healthy Exchanges, Inc.

If you'd like to buy this book, click here or on the book cover.

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