Vegetable Slaw with Lemon-Mustard Dressing

All the shredded vegetables for this tasty slaw can be prepared in a food processor fitted with the shredding blade. Shred them separately and pour off any excess liquid from the shredded summer squash and zucchini so it won’t water down the dressing.

3 tablespoons fresh lemon juice
2 tablespoons light mayonnaise
1/2 cup plain fat-free yogurt
1 tablespoon Dijon mustard
1/2 teaspoon pepper
4 medium carrots, shredded
2 medium yellow summer squash, shredded
2 medium zucchini, shredded

In a salad bowl, whisk together the lemon juice, mayonnaise, yogurt, mustard, and pepper. Add the carrots, yellow squash, and zucchini, and toss to coat well. Makes 4 servings

Makes Makes 4 servings servings.
Per serving: 112 calories, 3.4g total fat (0.4g saturated), 3mg cholesterol, 5g dietary fiber, 19g carbohydrate, 5g protein, 204mg sodium.