Cheese And Vegetable Salad

Recipe Ingredients

1/3 cup	78ml	Nonfat sour cream
1 tablespoon	15ml	Reduced-calorie mayonnaise
1 tablespoon	15ml	Fresh lemon juice
2 cups	292g / 10oz	Broccoli florets
2 cups	292g / 10oz	Cauliflower florets
1 cup	237ml	Thawed frozen tiny peas
1 cup	146g / 5.1oz	Shredded nonfat sharp cheddar cheese
1/2		Red onion - finely chopped
3		Bacon - crisp-cooked, and
		Crumbled

Recipe Instructions

In a large bowl, combine the sour cream, mayonnaise and lemon juice. Add the broccoli, cauliflower, peas, cheese and onion; toss to coat. Refrigerate, covered, until chilled, at least 1 to 2 hours. Serve, sprinkled with the bacon.

This recipe yields 4 servings.

Per Serving: 164 Calories, 4 g Total Fat, 1 g Saturated Fat, 8 mg Cholesterol, 407 mg Sodium, 16 g Total Carbohydrate, 5 g Dietary Fiber, 18 g Protein, 329 mg Calcium.

Serving Provides: 1 Bread, 1 Fruit/Vegetable, 1 Protein/Milk, 40 Bonus Calories.

Points Per Serving: 3.

Source:
Simply the Best: 250 Prizewinning Family Recipes by Weight Watchers

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