Serves: 8
Total Calories: 157

2 cups cauliflowerets
2 cups bite-size pieces broccoli flowerets and stems
1 (10-ounce) package frozen green peas
1/3 cup reduced-fat mayonnaise or salad dressing
1/4 cup nonfat plain yogurt
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 medium carrots, thinly-sliced (3/4 cup)
2 cups cherry tomatoes, cut in half

Heat 1 inch water to boiling in 2-quart saucepan. Add cauliflowerets and broccoli. Heat to boiling reduce heat. Cover and cook 5 minutes drain. Rinse with cold water drain. Rinse peas with cold water to separate drain. Mix mayonnaise, yogurt, lemon juice, salt and pepper in large glass or plastic bowl. Add cauliflowerets, broccoli, peas and carrots toss. Cover and refrigerate at least 4 hours. Stir in tomatoes.
1 Serving: Calories 90 (Calories from Fat 35) Fat 4g (Saturated 1g) Cholesterol 0mg Sodium 170mg Carbohydrate 11g (Dietary Fiber 3g) Protein 3g.

From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 8
Total Calories: 157
Calories from Fat: 69

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