All the shredded vegetables for this tasty slaw can be prepared in a food processor fitted with the shredding blade. Shred them separately and pour off any excess liquid from the shredded summer squash and zucchini so it won’t water down the dressing.
3 tablespoons fresh lemon juice
2 tablespoons light mayonnaise
1/2 cup plain fat-free yogurt
1 tablespoon Dijon mustard
1/2 teaspoon pepper
4 medium carrots, shredded
2 medium yellow summer squash, shredded
2 medium zucchini, shredded
In a salad bowl, whisk together the lemon juice, mayonnaise, yogurt, mustard, and pepper. Add the carrots, yellow squash, and zucchini, and toss to coat well. Makes 4 servings
per serving: calories 112, total fat 3.4g, saturated fat 0.4g, cholesterol 3mg, dietary fiber 5g, carbohydrate 19g, protein 5g, sodium 204mg
good source of: beta carotene, fiber, folate, magnesium, niacin, potassium, riboflavin, thiamin, vitamin B6, vitamin C, vitamin E
From The Johns Hopkins Cookbook Library: Recipes for Weight Loss, edited by Lawrence J. Cheskin, M.D. and Lora Brown Wilder, Sc.D., M.S., R.D.