Title: Three Pepper Slaw with Chipotle Dressing
Categories: Salads, And, Side, Dishes
Yield: 6 servings

5 tb Fresh lemon juice
3 tb Nonfat mayonnaise
2 tb Honey
5 Cloves garlic
2 ts Chipotle peppers; minced
1 1/2 ts Chili powder
1 lg Green bell pepper; cut into
-thin strips
1 lg Red bell pepper; cut into
-thin strips
1 lg Yellow bell pepper; cut into
-thin strips
12 oz Jicama; cut into thin strips

Puree first six ingredients in blender and set aside.

Toss bell peppers, jicama, and dressing in large bowl to coat. Cover and
refrigerate until veggies soften slightly but are still crunchy, about 4
hours.

Per serving: 77.3 calories; 0.3 g fat (3.1% calories from fat); 1.5 g
protein; 19 g carbohydrate; 0 mg cholesterol; 106 mg sodium

Recipe by: Bon Appetit (April 1999), modified

Posted to EAT-LF Digest by Joanne McAndrews on May 31, 1999,
converted by MM_Buster v2.0l.