To make a quick, creamy dressing for this dish, into blender put 1/3 cup salad oil, 1/3 cup low-fat sour cream, and 1/3 cup lowfat plain yogurt. Add salt and pepper to taste, a dash of cayenne pepper, and a tsp of fresh chopped basil. Blend well. Chill to serve. site map	Raw Vegetable Bowl Ingredients 8 servings - 40 calories per serving 0.5 grams fat per serving 1 head romaine lettuce 1/2 pound button mushrooms 1 pound cherry tomatoes 1 small head cauliflower 1 pound very young, raw, fresh asparagus Remove outer leaves of romaine lettuce. Remove stems from mushrooms and set aside. Remove stems from tomatoes. Break cauliflower into florets. Trim stalk end from asparagus (the dry, cut end). Wash the lettuce, tomatoes, asparagus, and cauliflower. Drain well. Wipe mushrooms with a damp paper towel (do not wash). In large salad bowl, arrange romaine lettuce leaves around the sides and bottom. Pile cauliflower florets in the center of the bowl. Arrange asparagus stalks around sides of cauliflower. Arrange tomatoes around cauliflower. Chill until serving time. Serve with your favorite low-calorie or reduced-fat dressing. powered by FreeFind	Sign up for our periodic newsletter to get the latest tips, tricks, hints, help, recipes, site updates, and much more.
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