Three pepper slaw with chipotle dressing

6 servings

Ingredients

Quantity Ingredient
5 tablespoons Fresh lemon juice
3 tablespoons Nonfat mayonnaise
2 tablespoons Honey
5 Cloves garlic
2 teaspoons Chipotle peppers; minced
1½ teaspoon Chili powder
1 large Green bell pepper; cut into thin strips
1 large Red bell pepper; cut into thin strips
1 large Yellow bell pepper; cut into thin strips
12 ounces Jicama; cut into thin strips

Directions

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 (3⅒% calories from fat); 1½ 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 <jmca@...> on May 31, 1999, converted by MM_Buster v2.0l.

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