Marinated Vegetable Salad

"This medley of healthy vegetables is so delicious, no one guesses
it's suitable for diabetics," says Linda P., of Greenfield, Indiana.

"I take it to pitch-in dinners because it can be made in advance."
Using a sugar substitute adds a subtle sweetness to the dressing
without all the carbohydrates and calories.


Prep: 20 min. + chilling

3 cups sliced carrots (1/4-inch slices)
1 cup thinly sliced celery
1/2 cup chopped green pepper
1 medium onion, halved and thinly sliced
1 teaspoon celery seed
1/2 cup reduced-fat Italian salad dressing
Sugar substitute equivalent to 1/2 cup sugar(Splenda will work)
1/4 cup white vinegar
1/4 cup water


Place 1 in. of water in a large saucepan; add carrots. Bring to a
boil. Reduce heat; cover and simmer for 6-7 minutes or until carrots
are crisp-tender. Drain and rinse in cold water. In a bowl, combine
the celery, green pepper, onion, celery seed and carrots.
In a small saucepan, combine the salad dressing, sugar substitute,
vinegar and water. Cook and stir until mixture comes to a boil; pour
over vegetables. Cover and refrigerate until chilled, stirring
several times. Serve with a slotted spoon. Yield: 7 servings.

Nutritional Analysis: One serving (2/3 cup) equals 75 calories, 3 g
fat (trace saturated fat), trace cholesterol, 165 mg sodium, 12 g
carbohydrate, 3 g fiber, 1 g protein. Diabetic Exchanges: 2
vegetable, 1/2 fat.

Editor's Note: This recipe was tested with Splenda No Calorie
Sweetener. Look for it in the baking aisle of your grocery store.

Source: Taste of Home's Light and Tasty



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