Zucchini-Cauliflower Toss


Classifications: Salads

Qty Measure Ingredient


1/2 cup water

1/4 cup vinegar

1 tablespoon cornstarch

1 tablespoon olive oil or cooking oil

2 teaspoons prepared mustard

1/2 teaspoon garlic salt

1/4 teaspoon celery seed

1/8 teaspoon pepper

2 packets Equal or 3/4 tsp. Equal Measure

3 cups cauliflower slices

2 cups halved and thinly sliced zucchini

1 red sweet pepper, cut in thin strips

Instructions: In a small saucepan combine water, vinegar, cornstarch, oil, mustard, garlic salt, celery seed and pepper. Cook and stir till thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat; stir in Equal.

In a large bowl combine vegetables; toss with dressing. Cover and chill 2 to 24 hours or till serving time, stirring occasionally.

Makes 6 servings.



Background: Note: DIABETIC EXCHANGES: One serving equals 1 vegetable, 1/2 fat; also, 51 calories, 203 mg sodium, 0 cholesterol, 7 gm carbohydrate, 2 gm protein, 2 gm fat.

Serves: 6

Food Exchanges: