Asian Salad

Yield: 4 servings (about 4 cups)

Ingredients

• 1 tablespoon sugar
• 1 tablespoon white vinegar
• 1/4 teaspoon salt
• Dash ground black pepper
• 1 medium carrot
• 1 medium cucumber
• 1/4 cup chopped red bell pepper
• 1 green onion with top, thinly sliced

Instructions

1. In Classic Batter Bowl, whisk together sugar, vinegar, salt and black pepper using Stainless Steel Whisk; set aside.
2. Peel carrot and cut cucumber crosswise in half. Using Julienne Peeler, cut carrot and cucumber into long julienne strips, avoiding seeds of cucumber.
3. Add carrot, cucumber, bell pepper and green onion to dressing mixture. Toss vegetables to coat.
4. Serve immediately.

Nutrition

Per serving: Calories 35, Total Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Carbohydrate 8g, Protein less than 1g, Sodium 160mg, Fiber 2g

Attribution

Recipe credit: Pampered Chef