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Ingredientes
- 2 c. Raw carrots, scrubbed and slivered
- 1 c. Red cabbage, trimmed and shredded
- 1 c. Raw zucchini, scrubbed and slivered
- 1/2 c. Scallions, finely minced
- 4 Tbsp. Low-fat vinaigrette pn Dry dill weed Salt and pepper to taste
Direcciones
- Toss all vegetables in large salad bowl with dressing. Refrigerateand serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 116g | |
| Recipe makes 4 servings | |
| Calories 36 | |
| Calories from Fat 2 | 6% |
| Total Fat 0.23g | 0% |
| Saturated Fat 0.04g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 47mg | 2% |
| Potassium 323mg | 9% |
| Total Carbs 8.36g | 2% |
| Dietary Fiber 2.7g | 9% |
| Sugars 4.06g | 3% |
| Protein 1.33g | 2% |
