Zucchini and Carrot Salad

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Servings—4

2 medium carrots, julienned

1 medium zucchini, julienned

1 teaspoon ground cumin

3 tablespoons reduced-calorie mayonnaise

1 tablespoon chopped cilantro

1 tablespoon lime juice

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

To prepare dressing heat cilantro in a small skillet, cook over low heat, stirring frequently for about 1 minute and fragrant. In a small bowl combine warm cumin, mayonnaise, cilantro, lime juice, salt and pepper; stir until well blended. In medium bowl, combine carrots and zucchini. Add dressing; toss to mix well.

38 calories per serving

5.5 g carbohydrate 5.5 g

.8 g protein

1.4 g fat

1.5 g fiber

57.6 % calories from carbohydrate

8.4 % calories from protein

34 % calories from fat