Title: Garden Salad
Categories: Diabetic Salad Vegetable Dressing
Yield: 8 Servings
| 4 | c | Cabbage; (about 1/2 med) finely shredded or chopped |
| 1/4 | c | Green pepper; finely chopped |
| 1/4 | c | Celery; finely chopped |
| 1/4 | c | Turnip; chopped |
| 1/4 | c | Radishes; sliced |
| 1 | tb | Green onion; sliced |
| 1/2 | c | Unflavored yogurt; |
| 2 | tb | Vinegar; (rice vinegar) |
| 1 | tb | Sugar; (please substitute sugar) |
| 1/2 | ts | Salt; |
| 1 | ds | Pepper; |
Measure vegetables into bowl, cover and refrigerate. Mix yogurt, vinegar,
sugar, salt and pepper; cover and refriegerate. At serving time, toss
yogurt dressing with vegetables. Source: Betty Crocker's Money-Saving
Dinners by WHOM Brought to you and yours via Nancy O'Brion and her
Meal-Master.