Paulette Vickery's Recipes


salads, vegetables

3 cup shreaded lettuce
2 cup grated carrot
1 each stalk celery, diced
1 cup chopped onion
1 1/2 cup fresh peas
1 single salt and pepper to taste
2 cup nonfat motzarella cheese
1 can water chestnuts, 8oz
1/2 cup nonfat parmisan cheese
1 pint nonfat mayonnaise
1/2 cup nonfat sour cream

In a very large salad bowl line the bottom with bite sized pieces of lettuce. Cover lettuce with carrots, celery, onions, sliced water chestnuts, and peas. In a small bowl combine mayonnaise and sour cream. Spread this mixture on top of vegetables in salad bowl. Sprinkle motzarella and parmisan cheese on top. Cover and refrigerate for 24 hours. Per serving: fat 0.1 G, cholesterol 2 MG, fiber 2 G, calories 89, 1 percent calories from fat, protein 4 G, carbohydrate 19 G, sodium 675 MG.

Yield: 16 servings

NYC Nutrilink:

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