----------------------------------DRESSING---------------------------------- 2 tb Balsamic vinegar; 6 tb Cider vinegar; 2 tb Dijon mustard; 1 tb Low-sodium soy sauce; 2 ts Honey; 1/2 ts Celery seed; 1/2 ts Caraway seed; 1/4 ts Pepper; black -----------------------------------SALAD----------------------------------- 2 c Green cabbage; shredded 2 c Red cabbage; shredded Carrot; julienned Red pepper; julienned Green pepper; julienned Yellow pepper; julieened 1/4 c Scallions; finely chopped 1/4 c Fresh parsley; minced --------------------------------PER SERVING-------------------------------- 38 x *cals *gm protein 13/16 x *gm fat 6 x *gm carbo 130 x *mg sodium *gm fiber Dressing: Mix dressing ingredients together in a small jar. Set aside. Salad: Combine vegetables in a large bowl. Pour dressing over vegetables and toss to coat. Refrigerate at least 1 hour to blend flavors. Serves 8. Author's Note: Here's a tasty, mayonnaise-free version of a favorite American salad. Source: Vegetarian Times, May 1993 Low Fat, Fabulous and Fit by Mary McDougall Formatted MM:de From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
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