ALISON LADMAN

Salads are such a vegetarian cliche, we decided to take a fresh approach to the fresh vegetable on our meat-free Thanksgiving table. Rather than a salad, we went with a slaw. Thinly sliced bell peppers and apples combine with grated carrots and chopped celery for a dish with plenty of sweet crunch. A light orange-balsamic vinaigrette brings it all together. Bell Pepper and Apple Slaw

Start to finish: 15 minutes

Servings: 8

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 together the orange zest and juice, vinegar, salt, olive oil, mustard and red pepper flakes. Pour over the slaw mixture and toss to thoroughly coat.

Nutrition information per serving: 90 calories; 35 calories from fat (39 percent of total calories); 3.5 g fat (0.5 g saturated; 0 g trans fats); 0 mg cholesterol; 14 g carbohydrate; 2 g fiber; 10 g sugar; 1 g protein; 170 mg sodium.



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