Create a salad bar for lunch. Pack this playful salad in a sectioned container along with baby carrots, fruit chunks, crackers, cheese and cooked eggs. A granola bar and perhaps an apple round out the meal.
- Portion size 8 servings
- Credits : Canadian Living's Eat Right: Spring 2004
Ingredients
Dressing:
Method
Dressing: In small bowl, whisk together oil, vinegar, sugar, poppy seeds, salt and pepper. (Make-ahead: Refrigerate in airtight container for up to 3 days.)
Seed, core and cut red and yellow peppers into quarters; thinly slice crosswise and place in large bowl. Add red and green cabbage, carrots and onions; add dressing and toss to combine. (Make-ahead: Refrigerate in airtight container for up to 2 days.)
Nutritional facts <b>Per serving:</b> about
- Sodium 86 mg
- Protein 1 g
- Calories 101.0
- Total fat 7 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 9 g
%RDI
- Iron 5.0
- Folate 13.0
- Calcium 4.0
- Vitamin A 69.0
- Vitamin C 128.0
