2 cups black olive, sliced
4 cups broccoli slaw mix (or shredded cabbage)
2 large carrots
1 large red bell pepper
Dressing:
1/2 cup fat free mayonnaise
1/4 cup seasoned rice vinegar
1/4 teaspoon celery seed
Salt and pepper to taste
Cooking Instructions
Shred carrots and thinly slice red bell pepper. Combine olives, slaw mix, carrots, bell peppers and toss. Combine all dressing ingredients in a small bowl and whisk together. Add dressing to vegetables and toss well to coat. Refrigerate at least 1 hour.
Makes 6 Servings
Serving Size: 6 ounces
by JollyCook
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