Veggie Crunch Salad

This crunch salad recipe is refreshing and moorish and goes really well as a side for barbecued food.



  • Serves: 6
    2 PointsPlus

Ingredients :

  • ½ cup chopped broccoli
  • ½ cup chopped carrot
  • ½ cup chopped green cabbage
  • ½ cup chopped red cabbage
  • ½ cup chopped jicama
  • ½ cup chopped green bell pepper
  • ½ cup chopped radish
  • ½ cup chopped celery
  • 1 can black beans, drained and rinsed
  • ⅔ cup fat free feta cheese
  • ¼ cup “light” or low-fat vinaigrette dressing (I used a champagne vinaigrette from Trader Joe’s)
  1. Chop vegetables. If you prefer one or a few of the veggies in this blend over others, feel free to use any combination of amounts as long as the final amount of chopped vegetables equals 4 cups.
  2. Add drained black beans, feta cheese, and vinaigrette to veggies and toss. Serve immediately or cover and refrigerate. Stores well for a few days.
  3. Note: Makes approximately 6 cups of salad. 2 Points+ Value based on 1-cup serving size. Using regular vinaigrette or regular feta cheese will effect the Points+ Value.
  4. Variation: add diced, cooked chicken breast, tuna, or diced lunch meat for a change (adding meat will effect the PP value).
Nutritional Info : 
Serves: 6
2 PointsPlus


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