Makes 6 servings.
Ingredients :
1/2 cup water
1/4 cup vinegar
1 tablespoon cornstarch
1 tablespoon olive or vegetable oil
2 teaspoons prepared mustard
1/2 teaspoon garlic salt
1/4 teaspoon celery seed
1/8 teaspoon freshly ground pepper
2 packets Equal(R) or 3/4 teaspoon Equal(R) for Recipes
3 cups cauliflower slices
2 cups halved and thinly sliced zucchini
1 red sweet pepper, cut in thin strips
2 green onions, sliced
Method :
1. In a small saucepan combine water, vinegar, cornstarch, oil, mustard, garlic salt, celery seed and pepper. Cook and stir until thickened and bubbly.
2. Cook and stir for 2 minutes more. Remove from heat; stir in Equal(R) sweetener.
3. In a large bowl combine vegetables; toss with dressing.
4. Cover and chill 2 to 24 hours or till serving time, stirring occasionally.
Nutrition Information Per Serving:
Calories: 51, Protein: 2 g, Carbohydrates: 7 g, Fat: 2 g, Cholesterol: 0 mg, Sodium: 203 mg.
Food Exchanges: 1 Vegetable, 1/2 Fat.
Ingredients :
1/2 cup water
1/4 cup vinegar
1 tablespoon cornstarch
1 tablespoon olive or vegetable oil
2 teaspoons prepared mustard
1/2 teaspoon garlic salt
1/4 teaspoon celery seed
1/8 teaspoon freshly ground pepper
2 packets Equal(R) or 3/4 teaspoon Equal(R) for Recipes
3 cups cauliflower slices
2 cups halved and thinly sliced zucchini
1 red sweet pepper, cut in thin strips
2 green onions, sliced
Method :
1. In a small saucepan combine water, vinegar, cornstarch, oil, mustard, garlic salt, celery seed and pepper. Cook and stir until thickened and bubbly.
2. Cook and stir for 2 minutes more. Remove from heat; stir in Equal(R) sweetener.
3. In a large bowl combine vegetables; toss with dressing.
4. Cover and chill 2 to 24 hours or till serving time, stirring occasionally.
Nutrition Information Per Serving:
Calories: 51, Protein: 2 g, Carbohydrates: 7 g, Fat: 2 g, Cholesterol: 0 mg, Sodium: 203 mg.
Food Exchanges: 1 Vegetable, 1/2 Fat.
