Vegetable Slaw with Lemon-Mustard Dressing

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Vegetable Slaw with Lemon-Mustard Dressing

 

3 tbsps. fresh lemon juice

2 tbsps. soy mayonnaise

1/2 cup plain fat-free yogurt

1 tbsp. Dijon mustard

1/2 tsp. pepper

4 medium carrots, shredded

2 medium yellow summer squash, shredded

2 medium zucchini, shredded

 

All the shredded vegetables can be prepared in a food processor fitted with the

shredding blade. Shred them separately and pour off any excess liquid so it

won't water down the dressing.

In a salad bowl, whisk together the lemon juice, mayonnaise, yogurt, mustard and

pepper. Add the carrots, yellow squash and zucchini. Toss to coat well.

Makes 4 servings.

Calories 112, Fat 3.4 g, Carbs 19 g, Sodium 204 mg, Fiber 5 g.