Name: Spicy Crunchy Veggies
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: North America, Mexican
Ingredients: 2 cups fresh broccoli florets; 1/3 cup finely chopped red onion; 1/4 cup fresh cauliflowerets; 1/4 cup julienned carrot; 2 tablespoons chopped sweet red pepper; 1 small jalapeno pepper, seeded and chopped; 2 ounces reduced-fat Monterey Jack cheese, cut into small cubes; 2 tablespoons fat-free plain yogurt; 2 tablespoons reduced-fat mayonnaise; 1/2 teaspoon salt-free spicy seasoning blend; 1/8 teaspoon salt; 1 tablespoon slivered almonds, toasted

This simple salad offers a lot of crunch and plenty of spice. I like topping it off with ranch-flavored almonds instead of toasting them myself. —Grady Jones, Midland, Texas

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

TEST KITCHEN APPROVED

Spicy Crunchy Veggies

5 | 1 Reviews Add your review

Yield:4 servings

Prep:15 min

Save Saved Saving email print

Ingredients

2 cups fresh broccoli florets
1/3 cup finely chopped red onion
1/4 cup fresh cauliflowerets
1/4 cup julienned carrot
2 tablespoons chopped sweet red pepper
1 small jalapeno pepper, seeded and chopped
2 ounces reduced-fat Monterey Jack cheese, cut into small cubes
2 tablespoons fat-free plain yogurt
2 tablespoons reduced-fat mayonnaise
1/2 teaspoon salt-free spicy seasoning blend
1/8 teaspoon salt
1 tablespoon slivered almonds, toasted

Text Ingredients

Shop Recipe

Directions

In a large bowl, combine the first six ingredients. Stir in cheese. In a small bowl, combine the yogurt, mayonnaise, seasoning blend and salt. Stir into vegetable mixture. Cover and refrigerate for at least 1 hour. Just before serving, sprinkle with almonds.

Nutrition Facts

3/4 cup: 87 calories, 5g fat (2g saturated fat), 12mg cholesterol, 281mg sodium, 7g carbohydrate (4g sugars, 2g fiber), 6g protein. Diabetic Exchanges: 1 vegetable, 1 fat.