Summer Slaw

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Summer Slaw

 

2 cups slivered fresh baby spinach

1 cup grated, peeled and seeded cucumbers

1 cup grated, peeled carrots

1 cup grated red radishes

1 tbsp. extra virgin olive oil

1 tbsp. rice vinegar

1/2 tsp. dried oregano

1/2 tsp. dried basil

1/2 cup plain lowfat yogurt (optional)

 

In large bowl, toss spinach with cucumbers, carrots and radishes. Divide salad

into 4 individual serving dishes. In small bowl, combine remaining ingredients

for dressing with fork. If creamier dressing is desired, mix in yogurt. Pour

into dressing container and serve with salad.

Makes 4 servings.

Calories 52, Fat 4 g, Carbohydrates 5 g, Fiber 2 g, Sodium 40 mg.

 

 

 

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