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Vegetable Slaw with Lemon-Mustard Dressing Makes 4 servings

All the shredded vegetables for this tasty slaw can be prepared in a food processor fitted with the shredding blade. Shred them separately and pour off any excess liquid from the shredded summer squash and zucchini so it won’t water down the dressing.

2 large stalks broccoli
3 tablespoons fresh lemon juice
2 tablespoons light mayonnaise
1/2 cup plain fat-free yogurt
1 tablespoon Dijon mustard
1/2 teaspoon pepper
4 medium carrots, shredded
2 medium yellow summer squash, shredded
2 medium zucchini, shredded

1. Separate the broccoli stems and florets, cutting the florets fairly small. Trim the stems and then shred them on the large holes of a box grater.

2. In a vegetable steamer, steam the broccoli florest until they turn bright green, about 3 minutes. Cool under cold running water.

3. In a salad bowl, whisk together the lemon juice, mayonnaise, sour cream, yogurt, mustard, and pepper. Add the broccoli florets and shredded stalks, carrots, yellow squash, and zucchini, and toss to coat well.
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Nutrition Information (per serving)
calories 125 • total fat 3.6g (saturated 0.5g) • cholesterol 3mg • carbohydrate 22g • protein 6g • sodium 255mg • Also good source of: beta carotene, calcium, fiber, folate, magnesium, niacin, potassium, riboflavin, thiamin, vitamin B6, vitamin C, vitamin E