Asian Salad
Ingredients:
|
| 1 |
tablespoon sugar |
| 1 |
tablespoon white vinegar |
| 1/4 |
teaspoon salt |
| |
Dash ground black pepper |
| 1 |
medium carrot |
| 1 |
medium cucumber |
| 1/4 |
cup chopped red bell pepper |
| 1 |
green onion with top, thinly sliced |
Directions:
| In Classic Batter Bowl, whisk together sugar, vinegar, salt and black pepper using Stainless Steel Whisk; set aside. |
| Peel carrot and cut cucumber crosswise in half. Using Julienne Peeler, cut carrot and cucumber into long julienne strips, avoiding seeds of cucumber. |
| Add carrot, cucumber, bell pepper and green onion to dressing mixture. Toss vegetables to coat. Serve immediately. |
Yield: 4 servings (about 4 cups)
Nutrients per serving: Calories 35, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 8 g, Protein less than 1 g, Sodium 160 mg, Fiber 2 g
