Spring Slaw

Recipe Image
Nutrition Facts
Serving Size: 1/8 of yield
Calories   98 Calories from Fat 18
% Daily Value *
Total Fat 2g 3%
this table provides nutrition breakdown for fats
  Saturated Fat 0g 0%
  Monounsaturated Fat 0g
  Polyunsaturated Fat 0g
  Trans Fat 0g
nutrition data
Cholesterol 30mg 10%
Sodium 493mg 21%
Potassium 140mg 4%
Total Carbohydrate 7g 2%
nutrition breakdown for carbohydrates
  Dietary Fiber 1g 4%
  Sugars 4g
protein nutritional details
Protein 15g 30%
vitamins nutritional details
Vitamin A 109% Vitamin C 17%
Calcium 4% Iron 0%
daily values disclaimer
* The Percent Daily Values are based on a 2,000 calorie diet. Your values may change depending on your calorie needs.

Prep Time

Prep Time: 30 Minutes
Cook Time: 10 Minutes
Serves: 8
Serving Size: 1/8 of yield

Ingredients

  • 2.00 cup chopped (128.000g)    carrots
  • 2.00 cup, shredded (70.000g)    cabbage
  • 8.00 slice(s) (28.000g)    Applegate® Uncured Turkey Bacon
  • 8.00 oz (28.000g)    feta cheese, fat-free, crumbles
  • 1.00 Tbsp (15.000g)    fresh-squeezed lemon juice
  • 5.00 oz (170.000g)    plain, nonfat Greek yogurt
  • 0.50 tsp (6.000g)    Salt and Pepper
  • 2.00 tsp (5.000g)    red wine vinegar
  • 2.00 Tbsp (3.800g)    parsley leaves, fresh, chopped
  • 1.00 tsp (0.500g)    Splenda®

Directions

  1. Cook turkey bacon and chop. Set aside.
  2. Cut (or use pre-shredded) carrots and cabbage, into very thin matchbook slices.
  3. In a large bowl mix together lemon juice, yogurt, splenda, rice wine vinegar, salt, and pepper.
  4. Pour in veggies and stir to coat. Mix in crumbled fat-free feta cheese. Eat right away or for softer slaw, refrigerate for 30 minutes to several hours.
  5. Stir in chopped bacon and parsley before serving.

Additional Notes

None