Easy & Flavorful Vegetable Pesto Salad Recipe

INGREDIENTS

1/4 cup reduced-fat mayonnaise 1/4 cup prepared pesto 1 tablespoon balsamic vinegar 6 cups assorted fresh vegetables from salad bar, such as sliced mushrooms, shredded carrots, red onion strips, sliced radishes, peas, broccoli florets and bell pepper strips (about 1-1/2 pounds) Lettuce leaves

PREPARATION:

1. Combine mayonnaise, pesto and vinegar in large bowl; stir until well blended.
2. Add vegetables; toss well to coat. Cover and refrigerate 10 minutes. Arrange lettuce leaves on salad plates. Top with vegetable mixture.

Note Chilling for 30 minutes will improve the flavor of this easy side-dish salad. This recipe appears in: Salads NUTRITIONAL INFORMATION: Serving Size: 1 cup salad Fiber 3 g Carbohydrate 11 g Cholesterol 5 mg Saturated Fat 1 g Total Fat 8 g Calories from Fat 56 % Calories 130 Protein 4 g Sodium 186 mg DIETARY EXCHANGE: Fat 1-1/2 Vegetable 2