Creamy Veggie Slaw

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1 Prep 15 min No cook Serves 12

Bell peppers are often a supporting player in salads but here they have a starring role, lending a certain sweetness that complements the rich dressing.

1 cup plain nonfat Greek yogurt ½ cup light mayonnaise 2 tbsp rice wine vinegar 1 tbsp Dijon mustard 1 tsp salt ½ tsp black pepper 3 bell peppers (red, yellow, and/ or orange), quartered lengthwise, then sliced crosswise (about 5 cups) 2 cups packaged broccoli slaw 2 cups packaged matchstick-cut carrots 4 scallions, sliced on an angle ⅓ cup fresh basil, sliced into strips ⅓ cup chopped fresh parsley 1. In a large bowl, combine the yogurt, mayonnaise, vinegar, mustard, salt, black pepper, and 2 tbsp water. Add the remaining ingredients and toss until well combined and coated. Refrigerate for 1 hour for the flavors to blend.

Per serving (¾ cup) 59 Cal, 2 g Total Fat, 0 g Sat Fat, 334 mg Sod, 7 g Total Carb, 3 g Sugar, 2 g Fib, 3 g Prot.

TEST KITCHEN TIP

Making your dressing in the same large bowl you serve the salad in cuts down on cleanup time. First make the dressing, then add the other ingredients to the bowl and toss. No need for an extra bowl to wash.