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Change this recipe quickly by using orange juice for the lemon juice and adding a 1/2 tsp of ground ginger and skipping the dill.
If you don't like sunflower seeds, you can omit them entirely, or replace them with slivered almonds, pumpkin seeds, or crushed walnuts.
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| Confetti Salad |
Ingredients
(8 servings - 168 calories per serving)
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| 2 whole |
carrots |
| 1/4 head |
cabbage |
| 2 cups |
canned green beans |
| 10 oz |
frozen peas |
| 10 oz |
frozen lima beans |
| 1 cup |
alfalfa sprouts |
| 1 cup |
canned beets |
| 1 cup |
lowfat cottage cheese |
| 2/3 cup |
lowfat yogurt |
| 2 tbsp |
lemon juice |
| 1 tsp |
dill |
| 1 tsp |
basil |
| 1/4 cup |
sunflower seeds |
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- Wash and shred carrots.
- Wash and shred cabbage.
- Defrost peas and lima beans
- Drain and slice beets.
- Into 8 separate clear salad bowls, arrange layers of cabbage, carrots, green beans, peas, lima beans, sprouts, and beets. ALTERNATIVELY: Arrange salad ingredients in small mounds on 8 salad plates.
- In blender, combine cottage cheese, yogurt, lemon juice, dill, and basil.
- Drizzle dressing over salads.
- Sprinkle each salad with sunflower seeds.
- Serve while cold.
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