Green Salad

This salad is a staple in my fridge, especially in the summer when any night is prone to grilling. It's a tasty way to add a serving of vegetables to your meal. Sometimes I'll even eat it as a snack. It goes great with any meal you would typically serve plain old green beans with, so experiment with its versatility. If you're following the WW program, this is also a great way to get in your daily dose of healthy oils.

Green Salad

1 can french-cut green beans, drained

1 can peas, drained

3 stalks celery, chopped small*

1/2 onion, chopped small*

1/2 green pepper, chopped small*

Dressing:

1/2 c. cider vinegar

1/4 c. canola oil

1/4 c. Splenda for Baking**

Combine all veggies in a medium bowl. Combine dressing ingredients in a sealable container; shake well to mix. Pour over veggies; toss to coat. Chill before serving.

*I often use as much as I like (or have) of the veggies. It's a good way to clean out the produce drawer in the fridge.

**The original recipe calls for 1/2 c. of Splenda. If using regular Splenda, start with less than 1/2 c. and add more to your taste. I use the Spelnda for Baking because I think it tastes less "artificial" than the regular stuff. Use whichever you like/have, just be aware that the baking mix is double strength (so use half as much).

Yield: 6 generous (1/2 c.) servings (2)