Carrot-Pepper Slaw

Let the salad sit for awhile to develop the flavors. Or make it the night before to take to work with you the next day.

1/4 cup lemon juice
1 tablespoon olive oil
1 teaspoon Dijon mustard
2 teaspoons grated lemon zest
1 teaspoon tarragon
1/2 teaspoon salt
1/4 teaspoon pepper
1 container (6 ounces) plain fat-free yogurt
1 pound carrots, shredded or grated
2 medium red or yellow bell peppers, diced
2 scallions, chopped

1 In a small bowl, whisk the lemon juice, oil, mustard, lemon zest, tarragon, salt, and pepper together. Whisk in the yogurt.
2 In a large bowl, toss the carrots, diced peppers, and scallions together. Add the dressing and toss again.
Per serving: generous 1 V

Makes 4 servings.
Per serving: 120 calories, 4g total fat (0.5g saturated), 1mg cholesterol, 3.8g dietary fiber, 20g carbohydrate, 4g protein, 429mg sodium.