Veggie Crunch Salad

• 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)

Preparation:

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