MIXED VEGETABLE SALAD WITH TROPICAL DRESSING

1 Cup Snow Peas 1 Clove Garlic, minced 1 1/2 Cups Julienne Cut Carrots 1 1/2 Cups Celery, sliced 1 Cup Julienne Cut Cucumber 1 Medium Red Bell Pepper, diced 1/2 Ripe Banana

2 Teaspoons Dijon Mustard 1 Tablespoon Lime Juice 1 Teaspoon Curry Powder 1 Teaspoon Ground Ginger 1/4 Teaspoon Pepper 1/8 Teaspoon Red Pepper Flakes 1/3 Cup Pineapple Juice

In a medium saucepan of boiling water, cook the snow peas and garlic until done, about 1 minute. Drain and run under cold water. Cut the snow peas into slivers. In a serving bowl combine the snow peas, carrots, celery, cucumber and bell pepper. In a food processor or blender, process the banana until pureed. Add the garlic, mustard, lime juice, curry powder, ginger, pepper and red pepper. Pulse until combined. Add pineapple juice and process until blended. Pour the dressing over the salad and toss to combine.

SERVINGS 4; CALORIES 82; FAT 1 g; PROTEIN 2 g; CARBS 18 g; FIBER 3 g; CHOL 0 mg; SODIUM 267 mg SERVING SIZE= 1 Cup

Copyright © Low Cal Diner All Rights Reserved.
Updated 12/7/99