Apple and Beet Slaw with Horseradish Dressing
.
Ingredients:
1/2
cup (115 g) nonfat sour cream
1/4
cup (58 g) fat-free mayonnaise
1/4
cup (58 g) plain nonfat yogurt
3
tablespoons (45 ml) prepared horseradish
3
tablespoons (45 ml) red wine vinegar
chopped
parsley for garnish
1
6-ounce (180 g) package shredded cabbage
1
15-ounce (450 g) can diced beets, drained well
2
medium Granny Smith apples, 10 ounces (360 g) total, cored and chopped
(cover with a little lemon water, if not using right away)
Instructions:
In
a small bowl, combine dressing ingredients. Stir until well blended; set
aside.
Place
the shredded cabbage in a large salad bowl. Set aside 2 tablespoons (30
ml) of the diced beets. Top with cabbage with remaining beets and the apples.
Pour
the dressing over the salad and lightly combine. Garnish with the reserved
beets and chopped parsley. Serve at once.
Nutrition
Facts:
Amount
Per Serving: Calories 53
Fat
0 g, Cholesterol 1 mg,
Sodium
134 mg,
Courtesy
of: www.diabetic-recipes.com
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