Vegetable Slaw

Name: Vegetable Slaw
Ingredients: 7 medium carrots, finely grated; 1/2 head cabbage, coarsely chopped; 1 (10 oz.) pkg. frozen chopped spinach; 1 (10 oz.) pkg. frozen French-cut green beans; 6 plump Romano tomatoes, diced; 2 large kosher dill pickles, diced; 1 diced apple; 1/4 c. chopped onion; 1 (8 oz.) can sliced water chestnuts, drained; 3 hard-boiled eggs, diced; 1 c. wheat germ; 1/2 c. nonfat yogurt; 1/2 c. fat-free buttermilk dressing; Mrs. Dash salad seasoning to taste; spicy mustard to taste; canned tomato sauce to taste

16 ingredients

5 steps

Ingredients

7 medium carrots, finely grated
1/2 head cabbage, coarsely chopped
1 (10 oz.) pkg. frozen chopped spinach
1 (10 oz.) pkg. frozen French-cut green beans
6 plump Romano tomatoes, diced
2 large kosher dill pickles, diced
1 diced apple
1/4 c. chopped onion
1 (8 oz.) can sliced water chestnuts, drained
3 hard-boiled eggs, diced
1 c. wheat germ
1/2 c. nonfat yogurt
1/2 c. fat-free buttermilk dressing
Mrs. Dash salad seasoning to taste
spicy mustard to taste
canned tomato sauce to taste

Directions

1

Thaw and break up the frozen vegetables.
2

In a large (1-gallon or more) salad bowl, combine all ingredients thoroughly.
3

The mixture should have the consistency of cole slaw.
4

Add more yogurt and dressing (in equal amounts) if the salad is not moist enough. Refrigerate overnight, if possible, in an airtight container. This salad is a good main dish for a hot summer day, especially when served with whole grain bread or crackers. This recipe makes about 12 (1-cup) servings and takes about an hour to prepare if the spinach and green beans are already thawed.
5

It tastes best, however, when chilled overnight before serving.