Bell Pepper and Apple Slaw
1 medium red bell pepper, cored and julienned
1 medium yellow bell pepper, cored and julienned
2 medium carrots, grated
2 celery stalks, thinly sliced
1 Granny Smith apple, cored and julienned
Seeds of 1 pomegranate
Zest and juice of 1 large orange
2 tablespoons white balsamic vinegar
1/2 teaspoon salt
2 tablespoons olive oil
1 teaspoon Dijon mustard
Pinch of red pepper flakes
In a large bowl, combine both bell peppers, the carrots, celery, apple and pomegranate seeds. In a small bowl, whisk the orange zest and juice, vinegar, salt, olive oil, mustard and red pepper flakes. Pour over the slaw mixture and toss to thoroughly coat. Makes 8 servings.
Per serving: 90 calories, 35 calories from fat (39 percent of total calories), 3.5 g fat (0.5 g saturated, 0 trans fats), 0 cholesterol, 14 g carbohydrate, 2 g fiber, 10 g sugar, 1 g protein, 170 mg sodium.