MARINATED VEGGIE SALAD

MARINATED VEGGIE SALAD
1 bag frozen California-blend vegetables, no need to thaw *
1/4-1/2 cup Caesar salad dressing (1 carb per 2 tablespoons)

Combine everything a day before you plan to serve the salad. Stir occasionally to make sure that all of the vegetables are coated with dressing. Keep refrigerated until ready to serve.

Makes 6 servings
Do not freeze

* Broccoli, cauliflower and carrots.

With 1/4 cup dressing:
Per Serving: 73 Calories; 5g Fat; 1g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs

With 1/2 cup dressing:
Per Serving: 120 Calories; 9g Fat; 1g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs

You may be able to get away with using only 1/4 cup of dressing. It was difficult to tell when I poured it on the frozen veggies. I thought the dressing might pool in the bottom of the bowl, but it clings to the veggies so I couldn't get away with counting only half the dressing. Try using less and add more the next day if needed. This might also be good with a little slivered red onion, but count the extra carbs. You could make this suitable for induction by using a vegetable blend with just cauliflower and broccoli. The carb count would be about the same.

1. Prev:MARINATED TOMATOES
2. Next:MEMPHIS SLAW