Basic Broccoli Salad

Preparation time: 5 min	Servings: 4
Cooking time: 5 min

Ingredients:

1/4 cup fat-free Italian dressing

4 scallions, minced

1 lb broccoli florets

Cooking Directions:

Place broccoli florets in a steamer basket over boiling water. Cover saucepan and steam 4-5 minutes, or until barely tender. Rinse broccoli under cold running water and drain thoroughly. Transfer broccoli to a serving bowl. Add remaining ingredients and salt and pepper to taste and toss.

ZUCCHINI and JICAMA SALAD

Ingredients:

1 small red onion, finely chopped ¼ cup chopped cilantro leaves ¼ cup freshly squeezed lime juice 2 tablespoons extra-virgin olive oil ¾ teaspoon salt 1 jalapeño, seeded and minced 2 medium zucchinis ½ large yellow bell pepper 1 medium jicama

Directions:
1. To make dressing, in a large bowl, combine red onion, cilantro, lime juice, olive oil, salt and jalapeño.
2. Add chopped zucchini, chopped bell pepper and chopped jicama; toss well.
3. Serve chilled or at room temperature.

Nutritional Information
Per Serving:

Net Carbs: 6.2 grams

Fiber: 4.8 grams

Protein: 1.5 grams

Fat: 3.8 grams

Calories: 79

Recipe Information:

Makes: 8 servings
Prep Time: 0:18:00
Marinate Time: 0:00:00
Cook Time: 0:00:00
Cool Time: 0:00:00

Grilled Jerk Shrimp Orzo Salad 

• 2 Servings
• Prep: 25 min. Grill: 25 min.

25 25 50

Ingredients

• 1 large ear sweet corn in husk
• 1 teaspoon olive oil
• 1/3 cup uncooked whole wheat orzo pasta
• 6 fresh asparagus spears, trimmed
• 1/2 pound uncooked medium shrimp, peeled and deveined
• 1 tablespoon Caribbean jerk seasoning
• 1 small sweet red pepper, chopped
• 
  DRESSING:
• 2 tablespoons white vinegar
• 1 tablespoon water
• 1 tablespoon lime juice
• 1 tablespoon olive oil
• 1/8 teaspoon salt
• 1/8 teaspoon pepper

Directions

• Carefully peel back corn husk to within 1 in. of bottom; remove silk. Brush corn with oil. Rewrap corn in husk and secure with kitchen string. Grill corn, covered, over medium heat for 25-30 minutes or until tender, turning often.
• Meanwhile, cook orzo according to package directions. Drain and rinse in cold water; set aside.
• Thread asparagus spears onto two parallel metal or soaked wooden skewers. Rub shrimp with jerk seasoning; thread onto two skewers. Grill asparagus and shrimp, covered, over medium heat for 5-8 minutes or until asparagus is crisp-tender and shrimp turn pink, turning once.
• Cut corn from cob; place in a large bowl. Cut asparagus into 1-in. pieces; add to bowl. Add the shrimp, orzo and pepper. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Yield: 2 servings.

Nutrition Facts: 2 cups equals 

352 calories, 1 cup: 176

12 g fat (2 g saturated fat), 1 cup: 6g fat

138 mg cholesterol, 

719 mg sodium, 

38 g carbohydrate, 1 cup: 19 g Carbs

8 g fiber, 

26 g protein.  1 cup: 13 protein

Diabetic Exchanges: 

3 lean meat, 

2 starch, 

1 vegetable, 1 fat.

Garlic Buttered Baby Carrots 

Preparation time: 5 min	Servings: 4
Cooking time: 10 min

Ingredients:

2 cloves garlic, crushed

1 oz unsalted butter

1 lb baby carrots, trimmed

1 tsp lemon rind, finely grated

1-1/3 tbsp fresh herbs, finely chopped

1/2 tsp sugar

Cooking Directions:

Place carrots in a steamer basket over boiling water. Cover pan and steam 10 minutes, or until just tender. Do not overcook. Meanwhile, melt butter in a heavy nonstick pan over medium high heat. Add next 3 ingredients and cook 1 minute. Add carrots and stir until well coated and heated through. Sprinkle with fresh herbs to taste. Serve hot. 

Nutrition Facts

Calories 100

% Calories From Fat 56.7%

Total Fat 6.3g

Saturated Fats 3.9g

Mono-unsaturated Fats 1.6g

Poly-unsaturated Fats 0.3g

Cholesterol 16mg

Sodium 74mg

Total Carbohydrates 11g

Dietary Fiber 3.8g

Sugar 4.9g

Protein 1.1g

BASIC STIR-FRIED ASPERAGUS

Basic Stir-Fried Asparagus 

Preparation time: 5 min	Servings: 4
Cooking time: 10 min

Ingredients:

1 lb fresh asparagus

2 tbsp oil or butter

Cooking Directions:

Cut asparagus at an angle into 1 in. lengths. Stir-fry in hot oil or butter, stirring constantly for 3-7 minutes.

Nutrition Facts

Calories 85

% Calories From Fat 74.1%

Total Fat 7g

Saturated Fats 1g

Mono-unsaturated Fats 4.9g

Poly-unsaturated Fats 0.8g

Cholesterol 0mg

Sodium 16mg

Total Carbohydrates 4.7g

Dietary Fiber 2.3g

Sugar 1.5g

Protein 2.7g

EASY ZUCCHINI PARMESAN

Easy Zucchini Parmesan 

This quick and healthy snack tastes like a gormet side-dish, but just takes minutes to prepare! And as a bonus, it's an easy way to get the kids to eat their vegetables.

INGREDIENTS
Zucchini, 1 cup, sliced
Parmesan Cheese, grated, 1 tbsp
I Can't Believe It's Not Butter, Original Buttery Spray, 10 sprays
Non-stick cooking spray

DIRECTIONS
Line a cookie sheet with aluminum foil, then coat with some non-stick cooking spray. Place the zucchini slices out on the pan, then spritz with them with the butter spray. Sprinkle on the parmesan cheese and then pop it in the oven. Broil for a few minutes - until the cheese starts to brown. Enjoy it while it's warm!

Make a larger batch for a delicious and healthy side dish for any meal! Your family will love it!

Number of Servings: 1

Nutritional Info

Amount Per Serving:

Calories: 51.6

Total Fat:	1.6g
Total Carbs:	7.3g
Dietary Fiber:	2.5mg
Protein:	3.2g

COLD CUCUMBER SOUP

Cold Cucumber Soup

A creamy and refreshing cucumber soup.

Ingredients 1 medium garlic cloves , peeled 2 medium cucumber , peeled, seeded, and sliced 2 cup low sodium chicken broth 8 oz plain yogurt 1 cup sour cream 2 tbsp distilled white vinegar 1 pinch black pepper , to taste 1 oz canned pimientos, sliced , 2 tbsp 2 fresh green onions , chopped 1/4 cup sliced almonds

Directions 1 In blender, purée garlic, cucumbers, and 1/4 cup broth. 2 Add remaining broth, yogurt, sour cream, and vinegar, blend quickly. 3 Pour into serving bowl, season with pepper. 4 Serve immediately, or cover and refrigerate up to 24 hours. Serve topped with pimiento, green onions, and almonds. Nutrition Facts Makes 6 servings Amount Per Serving Calories 127.2 Total Carbs 7.5 g Dietary Fiber 1.3 g Sugars 5.6 g Total Fat 7.1 g Saturated Fat 4.6 g Unsaturated Fat 2.5 g Potassium 230.1 mg Protein 6.2 g Sodium 236.7 mg Dietary Exchanges 1 1/2 Fat, 1/2 Vegetable

Cheesy Bruschetta

Ingredients

1 large ripe tomato, seeded, finely chopped
2 cloves garlic, minced
1 tbsp. olive oil
1 tsp. dried basil leaves
1/8 tsp. salt
1/8 tsp. pepper
4 slices sourdough bread
4 Kraft 2% Milk Mozzarella Singles

Cooking Instructions

Mix tomato, garlic, oil, basil, salt and pepper.
Make-Ahead: Tomato mixture can be made a day ahead.
Store covered in the refrigerator.
Place bread on cookie sheet.
Broil 2 to 3 minutes or until lightly toasted.
Spoon tomato mixture on toasted bread; top with 2% Milk Singles.
Broil 2 to 3 minutes or until 2% Milk Singles begin to melt.
Cut into quarters.

Servings Per Recipe: 16

• Calories 40
• Calories From Fat 18
• Total Fat 2 g
• Saturated Fat 0 g
• Cholesterol 5 mg
• Sodium 95 mg
• Total Carbohydrate 4 g
• Dietary Fiber 0 g
• Sugars 1 g
• Protein 2 g  
• Diabetic Exchanges: 
• 1/2 Starch

Cucumber Pate

Ingredients

1 large cucumber, peeled, seeded, and chopped
1 green bell pepper, chopped
1 cup celery, chopped
1 onion, cut into wedges
1 cup low-fat cottage cheese
1/2 cup reduced-fat mayonnaise
1 pkg. unflavored gelatin
1/4 cup boiling water
1 pkg. assorted crackers
1/4 cup cold water

Cooking Instructions

Spray a 5-cup mold or a 1-1/2 quart mixing bowl with nonstick cooking spray.
In a food processor, coarsely chop the cucumber, green pepper, celery, and onion.
Remove the vegetables from the food processor and set aside.
Combine the cottage cheese and mayonnaise in the food processor and blend until smooth.
In a medium bowl, dissolve the gelatin in boiling water; slowly stir in the cold water.
Add the chopped vegetables and cottage cheese mixture and mix thoroughly.
Pour the mixture into the prepared mold and refrigerate overnight or until firm.

To serve, carefully invert mold onto serving plate and remove the mold.
Surround the pate with assorted crackers.

Serves 12.

• Calories 61
• Calories From Fat 32
• Total Fat 4 g
• Saturated Fat 1 g
• Cholesterol 6 mg
• Sodium 146 mg
• Total Carbohydrate 4 g
• Dietary Fiber 1 g
• Sugars 3 g
• Protein 4 g 
• Diabetic Exchanges: 
• 1 Vegetable
• 1 Fat

ITALIAN SPINACH PIE

Ingredients:

* 1 container (16 oz.) Breakstone'S or Knudsen 2% Milkfat Low Fat Cottage Cheese
* 1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
* 1 cup Kraft Shredded Low-Moisture Part-Skim Mozzarella Cheese
* 4 eggs, lightly beaten
* 1 jar (7 oz.) roasted red peppers, well drained, chopped
* 1/3 cup Kraft Grated Parmesan Cheese
* 1 tsp. dried oregano leaves

Directions:

1. Preheat oven to 350F. Mix all ingredients until well blended.
2. Pour into greased 9-inch pie plate.
3. Bake 40 min. or until center is set.

Makes 8 Servings

Nutritional Info Per Serving:

Calories: 150
Protein: 15 g
Sodium: 450 mg
Cholesterol: 125 mg
Fat: 8 g
Saturated Fat: 4 g
Dietary Fiber: 1 g
Sugars: 2 g
Carbohydrates: 6 g
Exchanges: 1 Vegetable + 2 Lean Meat

BRAISED CABBAGE

Ingredients:

* Vegetable cooking spray
* 3/4 cup chopped onion
* 1/2 cup chopped green bell pepper
* 3 cloves garlic, minced
* 1/2 teaspoon caraway seeds, crushed
* 1/2 teaspoon anise seeds, crushed
* 1 medium head cabbage, thinly sliced
* 1 cup reduced-sodium vegetable broth
* 2 slices bacon, fried crisp, drained, crumbled
* Salt and pepper, to taste

Directions:

1. Spray large saucepan with cooking spray; heat over medium heat until hot. Saute onion, bell pepper, and garlic 3 to 4 minutes; add caraway and anise seeds and cook 1 minute longer.
2. Add cabbage and vegetable broth to saucepan; heat to boiling. Reduce heat and simmer, covered, until cabbage is wilted, about 5 minutes. Simmer, uncovered, until cabbage is tender, 10 to 15 minutes. Stir in bacon; season to taste with salt and pepper.

Nutritional Info:

Calories: 123
Protein: 6.4 g
Sodium: 116 mg
Cholesterol: 2.7 mg
Fat: 2.3 g
Carbohydrates: 18.4 g
Exchanges: 
3 Vegetable, 
1 Fat

CUCUMBER CRUNCH

Ingredients:

2 large cucumbers peeled, sliced
1 teaspoon salt
3 cups ice water
4 scallions thinly sliced
1/2 small green bell pepper chopped
1/4 cup reduced-fat sour cream
1 tablespoon white vinegar
1 tablespoon sugar
1/8 teaspoon freshly-ground black pepper

Directions:

In a large bowl, combine the cucumbers, salt, and ice water. Cover and chill for 1 hour, then drain and return the cucumbers to the bowl.

Add the remaining ingredients and mix until well combined. Cover and chill for at least 2 hours before serving.

Yields 8 servings. Serving size: 1/2 cup.

Exchanges Per Serving: 1 Vegetable.

Nutrition Facts: 
Calories 30; 
Calories from Fat 7; 
Total Fat 1g; 
Saturated Fat 0g; 
Cholesterol 2mg; 
Sodium 104mg; 
Carbohydrate 5g; 
Dietary Fiber 1g; 
Sugars 4g; 
Protein 1g.

JALAPENO BROCCOLI

Jalapeno Broccoli

 

1 teaspoon salt, optional
1 head broccoli, trimmed and separated into spears
1 tablespoon balsamic vinegar
2 to 3 tablespoons olive oil
2 fresh jalapeno peppers, thinly sliced; with or without seeds, depending on desired hotness
1/4 cup toasted pine nuts
few sprigs fresh coriander or parsley, chopped

Bring a pot of water to the boil and add optional salt. Add the broccoli spears and boil over high heat for 3 to 5 minutes, depending on desired tenderness. Drain and transfer broccoli to bowl of ice cold water for 30 seconds. Drain and lay out the cooked spears decoratively on a presentation plate. Drizzle evenly with balsamic vinegar. In a small frying pan, heat olive oil over medium heat for 30 seconds. Add sliced jalapeno peppers with seeds, if using and stir fry for 2 to 3 minutes until softened. Take peppers with all the oil from the pan and distribute evenly over the broccoli. Garnish with pine nuts and herbs. 4 servings.

Nutritional Information per serving:

Calories: 142, 
Fat: 9 g, 
Carbohydrate: 14 g, 
Fiber: 6 g, 
Protein: 8 g, 
Sodium: 206 mg, 
Cholesterol: 0 mg

Diabetic Exchanges: 
2 Vegetable, 
1/2 Lean Meat, 
1 1/2 Fat

Fancy Green Beans 

What a treat for green beans! You’ll love the sweet-salty sauce, nutty taste of cashews and sprinkling of bacon. 

• 8 Servings
• Prep/Total Time: 30 min.

20 10 30

Ingredients

• 1-1/2 pounds fresh green beans, trimmed
• 2 bacon strips, diced
• 2 tablespoons teriyaki sauce
• 1 tablespoon honey
• 1 tablespoon butter, melted
• 1/2 cup sliced sweet red pepper
• 1 small onion, cut into thin wedges
• 1/2 cup salted whole cashews
• 2 teaspoons lemon juice

Directions

• Place beans in a large saucepan and cover with water. Bring to a boil. Cover and cook for 4-6 minutes or until crisp-tender. Drain and immediately place beans in ice water. Drain and pat dry.
• In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain.
• Meanwhile, in a small bowl, combine the teriyaki sauce, honey and butter. Saute pepper and onion in drippings until tender. Add the beans, teriyaki mixture, bacon, cashews and lemon juice; heat through. Yield: 8 servings.

Nutrition Facts: 3/4 cup equals 

139 calories, 

9 g fat (3 g saturated fat), 

8 mg cholesterol, 

278 mg sodium, 

12 g carbohydrate, 

3 g fiber, 

4 g protein.

RED PEPPER & CUCUMBER TEA SANDWICHES

Red Pepper and Cucumber Tea Sandwiches

 Miniature tea sandwiches filled with either red pepper and onion or cucumber and blue cheese spreads.

Prep Time:	30 minutes
Cook Time:	5 minutes
Difficulty:	INTERMEDIATE

Ingredients

1 cooking spray
2 1/2 cup chopped red bell peppers
1/2 cup fresh chopped onion
1 tbsp tomato paste
1/8 tsp salt (optional)
1/8 tsp black pepper
1 medium cucumber , seeded, peeled, coarsely shredded
1/2 cup cream cheese
1/2 cup crumbled blue cheese
1/8 tsp ground red pepper (cayenne)
12 piece Bread, white, very thin sliced
12 piece sliced whole wheat bread
1 oz parsley sprigs

Directions

1 Coat large skillet with cooking spray. Heat over medium. Add peppers and onions. Sauté 4 minutes or until soft.
2 In food processor or blender, puree cooked bell peppers and onions, tomato paste, salt, and pepper until smooth.
3 Return to skillet, cook over medium-high 3 minutes or until thick, stirring occasionally.
4 Transfer to bowl, cover and refrigerate.
5 Peel, seed and finely dice cucumbers.
6 Layer cucumbers between paper towels. Press to extract liquid.
7 In small bowl, blend cream cheese, blue cheese, and cayenne pepper until smooth. Add cucumber. Cover and refrigerate 20 minutes.
8 Spread 2 tablespoons of bell pepper spread on 6 slices of white bread. Cover with slice of white bread.
9 Spread 2 tablespoons cucumber spread on 6 pieces of wheat bread. Cover with slice of wheat bread.
10 Remove crusts and cut into quartered rectangles, triangles, or squares.
11 Arrange sandwiches on serving platter. Garnish with parsley sprigs.

Additional Information

Sandwiches can be made up to 3 hours in advance. Wrap in plastic and store in airtight container.

Nutrition Facts
Makes 24 servings
Serving Size: 2 piece
Amount Per Serving
Calories	81.9
Total Carbs	11.6 g
Dietary Fiber	1.6 g
Sugars	2.1 g
Total Fat	2.6 g
Saturated Fat	1.3 g
Unsaturated Fat	1.3 g
Potassium	86.4 mg
Protein	3.3 g
Sodium	138 mg
Dietary Exchanges 1/4 Fat, 1 Starch, 1/4 Vegetable

CHEESY SQUASH CASSEROLE

Ingredients:

2 pounds yellow squash, sliced
3/4 cup chopped onion
1 tablespoon reduced-calorie margarine
2 tablespoons all-purpose flour
1 cup fat-free milk
3/4 cup (3 ounces) shredded reduced-fat Cheddar cheese
1/2 teaspoon salt
1/4 teaspoon pepper
Cooking spray
1/2 cup soft breadcrumbs, toasted

Directions:

Cook squash and onion in a small amount of boiling water 10 to 12 minutes or until vegetables are tender. Drain; set aside.

Preheat oven to 350°.

Melt margarine in a medium, heavy saucepan over medium heat. Add flour; cook, stirring constantly, 1 minute. Gradually add milk; cook, stirring constantly, until mixture is thickened and bubbly. Remove from heat; add cheese, salt, and pepper, stirring until cheese melts. Add squash mixture; stir well.

Spoon squash mixture into a shallow 1 1/2-quart baking dish coated with cooking spray. Sprinkle squash mixture evenly with breadcrumbs. Bake at 350° for 20 to 25 minutes or until mixture is thoroughly heated.

Makes 8 (3/4 Cup Servings)

Nutritional Info Per Serving: 
Calories: 95; 
Fat: 3.4g; 

Carbs: 11g; 

Fiber: 2.4g;
Sodium: 273mg; 
WW Points 2

BROCCOLI SLAW

Ingredients:

12-ounce package broccoli slaw mix
1 medium apple, cut into matchstick-sized pieces
1/3 cup dark raisins
1/3 cup roasted salted sunflower seeds

Dressing:
1/2 cup plus 2 tablespoons light mayonnaise
1 tablespoon sugar substitute or sugar
1 tablespoon apple cider vinegar 

Directions:

1. Combine the broccoli, apple, raisins, and sunflower seeds in a large bowl, and toss to mix well.
2. Combine the dressing ingredients in a small bowl and stir to mix well. Add the dressing to the broccoli mixture and toss to mix well. Add a little more mayonnaise if the salad seems too dry.
3. Cover the salad and chill for at least 1 hour before serving.

Makes 8 Servings

Nutritional Info Per Serving:
Calories: 80
Protein: 2.2 g
Sodium: 186 mg
Cholesterol: 0 mg
Fat: 2.7 g
Saturated Fat: 0.3 g
Dietary Fiber: 2.7 g
Carbohydrates: 13 g
Exchanges: 1 Vegetable, 1/2 Fruit, 1/2 Fat

MARINATED GREEN BEANS

Marinated Green Beans

Ingredients:

* 3-1/2 cups (3/4 pound) fresh green beans, trimmed and snapped
* 2 tablespoons chopped chives or thinly sliced green onion tops
* 2 tablespoons fat-free, low-sodium or regular chicken broth or bouillon
* 1 tablespoon catsup
* 1 tablespoon balsamic vinegar
* 2 teaspoons olive oil
* 1 teaspoon Dijon-style mustard
* 1/4 teaspoon salt, or to taste (optional)
* 2-3 drops hot pepper sauce

Directions:

1. In a large saucepan, cook the beans in boiling water for 10 to 15 minutes until tender-crisp. Drain well in a colander.
2. Meanwhile, in a large bowl, combine the chives, broth, catsup, vinegar, oil, mustard, salt (if desired), and hot pepper sauce. Stir to mix well. Add the cooked beans, and stir to coat the beans with marinade.
3. Cover and refrigerate for 2 to 3 hours. Stir before serving. Leftover beans will keep in the refrigerator for 4 to 5 days.

Nutritional Information (Per Serving)
Calories: 30
Protein: 1 g
Sodium: 47 mg
Cholesterol: 0 mg
Fat: 1 g
Dietary Fiber: 1 g
Sugars: 1 g
Carbohydrates: 4 g
Exchanges: 1 Vegetable

GREEN BEAN CASSEROLE

Green Bean Casserole

Ingredients:

* 2 teaspoons canola oil
* 1 large onion, thinly sliced
* 1 medium onion, finely chopped
* 3-1/4 cups sliced mushrooms
* 1 clove garlic, minced
* 1/4 cup all-purpose flour
* 1 (16 ounce) can low-fat, low-sodium chicken broth
* 1 bay leaf
* 1/2 teaspoon dried thyme
* Pinch freshly ground nutmeg
* 3/4 cup low-fat sour cream
* Fresh ground black pepper to taste
* 1/2 cup cornflake crumbs
* 1 pound frozen green beans, or 4 cups lightly steamed green beans

Directions:

1. In a large nonstick skillet, heat 1 teaspoon oil over low heat. Add the sliced onion and cook, stirring occasionally, until soft and golden brown, about 20 minutes. Set aside. (This step may be done up to 2 days in advance; store, covered, in the refrigerator.)
2. Preheat the oven to 425 degrees F.
3. In a large nonstick saucepan or Dutch oven, heat the remaining oil over medium heat. Add the chopped onion and cook, stirring frequently, until translucent, about 4-5 minutes. Stir in the mushrooms and garlic; continue cooking until the mushrooms release their juices, about 4 minutes.
4. Sprinkle the flour over the mushrooms. Cook, stirring, 2-3 minutes, then gradually stir in the broth. Add the bay leaf, thyme, and nutmeg; simmer, stirring occasionally, until slightly thickened, about 5 minutes. Remove from heat; stir in the sour cream, season with pepper, and remove the bay leaf. Set aside.
5. In a small bowl, combine the reserved onion topping with the cornflake crumbs, coating thoroughly.
6. In a 2-quart baking dish, add green beans. Top with the sauce, then evenly scatter the onion mixture on top. Bake until bubbling, 20-25 minutes.

Nutritional Information (Per Serving)
Calories: 155
Protein: 7 g
Sodium: 268 mg
Cholesterol: 10 mg
Fat: 5 g
Dietary Fiber: 4 g
Sugars: 9 g
Carbohydrates: 25 g
Exchanges: 1 Starch, 2 Vegetable, 1/2 Fat

FIESTA SLAW

Ingredients:

* 5 Tbsp. fresh lime juice
* 3 Tbsp. reduced-fat mayonnaise
* 5 cloves garlic, finely minced
* 2 tsp. canned chipotle chilies, rinsed, drained and chopped
* 1 Tbsp. honey
* 1 large red bell pepper, cut into thin strips
* 1 large green bell pepper, cut into thin
* 1 large yellow bell pepper, cut into thin strips
* 12 oz. jicama, peeled, cut into thin strips
* 1/3 cup (packed) fresh cilantro leaves, minced
* Salt and freshly ground black pepper

Directions:

1. Puree first 5 ingredients in a blender or food processor until dressing is smooth.
2. Place peppers, jicama and cilantro in a large bowl. Add dressing and toss to mix and coat well. Season with salt and pepper to taste. Cover and refrigerate until the vegetables soften a little but remain crunchy. (About 4 hours.)
3. Serve at room temperature.

Nutritional Information (Per Serving)
Calories: 42
Protein: 1 g
Sodium: 42 mg
Fat: under 1 g
Carbohydrates: 9 g
Exchanges: 2 Vegetable