32 Low-Carb Vegetarian Recipes That Won’t Weigh You Down

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Tasty Marinated Tomatoes

Prep/Total Time: 10 min. + marinating
Makes: 8 servings

Ingredients

• 3 large or 5 medium fresh tomatoes, thickly sliced
• 1/3 cup olive oil
• 1/4 cup red wine vinegar
• 1 teaspoon salt, optional
• 1/4 teaspoon pepper
• 1/2 garlic clove, minced
• 2 tablespoons chopped onion
• 1 tablespoon minced fresh parsley
• 1 tablespoon minced fresh basil or 1 teaspoon dried basil

Directions

Arrange tomatoes in a large shallow dish. Combine remaining ingredients in a jar; cover tightly and shake well. Pour over tomato slices. Cover and refrigerate for several hours.

Nutrition Facts

2 slices: 93 calories, 9g fat (1g saturated fat), 0 cholesterol, 4mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 1g protein.

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Slow-Cooker Caponata

Prep Time: 20 min.
Cook: 5 hours
Makes: 6 cups

Ingredients

• 2 medium eggplants, cut into 1/2-inch pieces
• 1 medium onion, chopped
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 12 garlic cloves, sliced
• 1/2 cup dry red wine
• 3 tablespoons extra virgin olive oil
• 2 tablespoons red wine vinegar
• 4 teaspoons capers, undrained
• 5 bay leaves
• 1-1/2 teaspoons salt
• 1/4 teaspoon coarsely ground pepper
• French bread baguette slices, toasted
• Optional: Fresh basil leaves, toasted pine nuts and additional olive oil

Directions

Place first eleven ingredients in a 6-qt. slow cooker (do not stir). Cook, covered, on high for 3 hours. Stir gently; replace cover. Cook on high until vegetables are tender, about 2 hours longer. Cool slightly; discard bay leaves. Serve with toasted baguette slices. Serve with toppings as desired.

Test Kitchen tip

For easy entertaining, serve warm directly from the slow cooker or at room temperature.

Nutrition Facts

1/4 cup: 34 calories, 2g fat (0 saturated fat), 0 cholesterol, 189mg sodium, 4g carbohydrate (2g sugars, 2g fiber), 1g protein.

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Shakshuka

Prep/Total Time: 30 min.
Makes: 4 servings

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 garlic clove, minced
• 1 teaspoon ground cumin
• 1 teaspoon pepper
• 1/2 to 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1 teaspoon Sriracha chili sauce or hot pepper sauce, optional
• 2 medium tomatoes, chopped
• 4 large eggs
• Chopped fresh cilantro
• Whole pita breads, toasted

Directions

1. In a large skillet, heat oil over medium heat. Add onion; cook and stir until tender, 4-6 minutes. Add garlic, seasonings and, if desired, chili sauce; cook 30 seconds longer. Add tomatoes; cook until mixture is thickened, stirring occasionally, 3-5 minutes.
2. With back of spoon, make four wells in vegetable mixture; break an egg into each well. Cook, covered, until egg whites are completely set and yolks begin to thicken but are not hard, 4-6 minutes. Sprinkle with cilantro; serve with pita bread.

Nutrition Facts

1 serving: 159 calories, 12g fat (3g saturated fat), 186mg cholesterol, 381mg sodium, 6g carbohydrate (3g sugars, 2g fiber), 7g protein. Diabetic Exchanges: 1-1/2 fat, 1 medium-fat meat, 1 vegetable.

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Lemony Zucchini Ribbons

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Smoky Cauliflower

Nutrition Facts

3/4 cup: 58 calories, 4g fat (0 saturated fat), 0 cholesterol, 254mg sodium, 6g carbohydrate (3g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

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Black Bean & White Cheddar Frittata

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Garbanzo-Stuffed Mini Peppers

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Spicy Edamame

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Fennel Salad with Citrus Dressing

Prep/Total Time: 20 min.+ chilling
Makes: 5 servings

Ingredients

• 1 large fennel bulb, thinly sliced
• 1 small apple, thinly sliced
• 1/4 cup sliced sweet onion

dressing

• 1/3 cup olive oil
• 1/2 teaspoon grated lemon zest
• 2 tablespoons lemon juice
• 1/2 teaspoon grated orange zest
• 2 tablespoons orange juice
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/8 teaspoon pepper

Directions

Combine fennel, apple and onion. In another bowl, whisk together dressing ingredients. Pour over salad; toss to coat. Refrigerate until serving.

Nutrition Facts

3/4 cup: 160 calories, 15g fat (2g saturated fat), 0 cholesterol, 273mg sodium, 8g carbohydrate (5g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 3 fat, 1/2 starch.

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Herb-Roasted Olives & Tomatoes

Prep/Total Time: 20 min.
Makes: 4 cups

Ingredients

• 2 cups cherry tomatoes
• 1 cup garlic-stuffed olives
• 1 cup Greek olives
• 1 cup pitted ripe olives
• 8 garlic cloves, peeled
• 3 tablespoons olive oil
• 1 tablespoon herbes de Provence
• 1/4 teaspoon pepper

Directions

Preheat oven to 425°. Combine the first five ingredients on a greased 15x10x1-in. baking pan. Add oil and seasonings; toss to coat. Roast until tomatoes are softened, 15-20 minutes, stirring occasionally.

Nutrition Facts

1/4 cup: 71 calories, 7g fat (1g saturated fat), 0 cholesterol, 380mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 0 protein.

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Greek Salad Ravioli

Prep Time: 45 min.
Cook: 5 min./batch
Makes: 4 dozen

Ingredients

• 10 ounces (about 12 cups) fresh baby spinach
• 1/2 cup finely chopped roasted sweet red peppers
• 1/2 cup pitted and finely chopped ripe olives
• 1/2 cup crumbled feta cheese
• 3 tablespoons snipped fresh dill
• 2 to 3 teaspoons dried oregano
• 2 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups whole milk
• 96 pot sticker or gyoza wrappers
• Snipped fresh dill and sauce of choice, optional

Directions

1. In a large skillet over medium heat, cook and stir spinach in batches until wilted, 3-4 minutes. Drain on paper towels. Combine with next 5 ingredients.
2. In a small saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly, until sauce thickens and coats a spoon, 2-3 minutes. Stir into spinach mixture.
3. Place 1 tablespoon spinach mixture in center of a pot sticker wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Moisten wrapper edges with water, and place another wrapper on top. Press edges to seal. Repeat with remaining wrappers.
4. Fill a Dutch oven two-thirds full with water; bring to a boil. Reduce heat; drop ravioli in batches into simmering water until cooked through, 3-4 minutes. If desired, sprinkle with additional dill. Serve with sauce of choice.
5. Freeze option: Cover and freeze uncooked ravioli on waxed paper-lined baking sheets until firm. Transfer to resealable plastic freezer bags; return to freezer. To use, cook as directed, increasing time to 6 minutes.

Nutrition Facts

1 ravioli: 47 calories, 1g fat (1g saturated fat), 4mg cholesterol, 74mg sodium, 7g carbohydrate (1g sugars, 0 fiber), 2g protein.

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Artichoke Caprese Platter

Prep/Total Time: 15 min.
Makes: 12 servings.

Ingredients

• 2 jars (7-1/2 ounces each) marinated artichoke hearts (artichokes are one of the foods that are way more nutritious than you realize)
• 2 tablespoons red wine vinegar
• 2 tablespoons olive oil
• 6 plum tomatoes, sliced
• 1 pound fresh mozzarella cheese, sliced
• 2 cups loosely packed fresh basil leaves
• Coarsely ground pepper, optional

Directions

1. Drain artichokes, reserving 1/2 cup marinade. In a small bowl, whisk the vinegar, oil and reserved marinade.
2. On a large serving platter, arrange the artichokes, tomatoes, mozzarella cheese and basil. Drizzle with vinaigrette. If desired, sprinkle with coarsely ground pepper.

Nutrition Facts

1/2 cup: 192 calories, 16g fat (7g saturated fat), 30mg cholesterol, 179mg sodium, 5g carbohydrate (2g sugars, 1g fiber), 7g protein.

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Rosemary Roasted Baby Carrots

Prep Time: 10 min.
Bake: 25 min.
Makes: 8 servings

Ingredients

• 2 pounds fresh baby carrots
• 2 tablespoons olive oil
• 4 teaspoons brown sugar
• 2 garlic cloves, minced
• 2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
• 1/2 teaspoon salt
• 1/2 teaspoon onion powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon pepper
• 2 green onions, thinly sliced

Directions

1. Preheat oven to 425°. Place carrots in a large bowl. In a small bowl, mix oil, brown sugar, garlic and seasonings; add to carrots and toss to coat.

2. Transfer to two 15x10x1-in. baking pans coated with cooking spray. Roast 25-30 minutes or until tender, stirring once. Sprinkle with green onions.

Nutrition Facts

3/4 cup: 82 calories, 4g fat (0 saturated fat), 0 cholesterol, 238mg sodium, 12g carbohydrate (8g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.

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Spring Asparagus

Prep/Total Time: 25 min.
Makes: 8 servings

Ingredients

• 1-1/2 pounds fresh asparagus, trimmed and cut into 2-inch pieces
• 2 small tomatoes, cut into wedges
• 3 tablespoons cider vinegar
• 3/4 teaspoon Worcestershire sauce
• 1/3 cup sugar
• 1 tablespoon grated onion
• 1/2 teaspoon salt
• 1/2 teaspoon paprika
• 1/3 cup canola oil
• 1/3 cup sliced almonds, toasted
• 1/3 cup crumbled blue cheese, optional

Directions

1. In a large saucepan, bring 1 cup water to a boil. Add asparagus; cook, covered, until crisp-tender, 3-5 minutes. Drain; place in a large bowl. Add tomatoes; cover and keep warm.
2. Place vinegar, Worcestershire sauce, sugar, onion, salt and paprika in a blender; cover and process until smooth. While processing, gradually add oil in a steady stream. Toss with asparagus mixture. Top with almonds and, if desired, cheese.

Nutrition Facts

3/4 cup: 154 calories, 11g fat (1g saturated fat), 0 cholesterol, 159mg sodium, 12g carbohydrate (10g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 2 fat, 1 vegetable, 1/2 starch.

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Moroccan Stuffed Mushrooms

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Garlic-Herb Pattypan Squash

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Fresh Heirloom Tomato Salad

Prep/Total Time: 20 min
Makes: 12 servings

Ingredients

• 1 package (5 ounces) spring mix salad greens
• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 garlic clove, minced
• 1/2 teaspoon sugar
• 1/4 teaspoon dried oregano
• 3 large heirloom tomatoes, sliced
• 1/2 cup fresh basil leaves
• 1/3 cup pine nuts, toasted
• 3 tablespoons chopped red onion
• 2 ounces fresh goat cheese, crumbled

Directions

Place salad greens in a large bowl. In a small bowl, whisk oil, vinegar, mustard, garlic, sugar and oregano until blended. Pour over salad greens; toss to coat. Transfer to a large platter. Arrange tomato slices over greens. Top with basil, pine nuts, onion and cheese. Serve immediately.

Nutrition Facts

1 serving: 74 calories, 6g fat (1g saturated fat), 3mg cholesterol, 35mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

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Cucumber Canapes

Prep/Total Time: 20 min. + chilling
Makes: 2 dozen.

Ingredients

• 1 cup mayonnaise
• 3 ounces cream cheese, softened
• 1 tablespoon grated onion
• 1 tablespoon minced chives
• 1/2 teaspoon cider vinegar
• 1/2 teaspoon Worcestershire sauce
• 1 garlic clove, minced
• 1/4 teaspoon paprika
• 1/8 teaspoon curry powder
• 1/8 teaspoon each dried oregano, thyme, basil, parsley flakes and dill weed
• 1 loaf (1 pound) white or rye bread
• 2 medium cucumbers, scored and thinly sliced
• Diced pimientos and additional dill weed

Directions

1. In a blender or food processor, combine the mayonnaise, cream cheese, onion, chives, vinegar, Worcestershire sauce, garlic and seasonings. Cover and process until blended. Cover and refrigerate for 24 hours.
2. Using a 2-1/2-in. biscuit cutter, cut out circles from bread slices. Spread mayonnaise mixture over bread; top with cucumber slices. Garnish with pimientos and dill.

Nutrition Facts

1 canape: 120 calories, 9g fat (2g saturated fat), 7mg cholesterol, 134mg sodium, 8g carbohydrate (1g sugars, 1g fiber), 2g protein.

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Spicy Grilled Eggplant

Prep/Total Time: 20 min.
Makes: 8 servings

Ingredients

• 2 small eggplants, cut into 1/2-inch slices
• 1/4 cup olive oil
• 2 tablespoons lime juice
• 3 teaspoons Cajun seasoning

Directions

1. Brush eggplant slices with oil. Drizzle with lime juice; sprinkle with Cajun seasoning. Let stand 5 minutes.
2. Grill eggplant, covered, over medium heat or broil 4 in. from heat until tender, 4-5 minutes per side.

Nutrition Facts

1 serving: 88 calories, 7g fat (1g saturated fat), 0 cholesterol, 152mg sodium, 7g carbohydrate (3g sugars, 4g fiber), 1g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable.

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Tex-Mex Summer Squash Casserole

Prep Time: 15 min.
Bake: 40 min. + standing
Makes: 10 servings

Ingredients

• 7 medium yellow summer squash, sliced (about 10 cups)
• 2-1/4 cups shredded cheddar cheese, divided
• 1 medium onion, chopped
• 1 can (4 ounces) chopped green chiles
• 1 can (4 ounces) diced jalapeno peppers, drained
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 3/4 cup salsa
• 4 green onions, sliced
• 1/4 cup chopped red onion

Directions

1. Preheat oven to 400°. In a large bowl, combine squash, 3/4 cup cheese, onion, chiles and jalapenos. Sprinkle with flour and salt; toss to combine.
2. Transfer to a greased 13×9-in. baking dish. Bake, covered, until squash is tender, 30-40 minutes.
3. Spoon salsa over top; sprinkle with remaining 1-1/2 cups cheese. Bake, uncovered, until golden brown, 10-15 minutes longer. Let stand 10 minutes. Top with green and red onions before serving.

Nutrition Facts

3/4 cup: 143 calories, 8g fat (5g saturated fat), 27mg cholesterol, 420mg sodium, 12g carbohydrate (5g sugars, 2g fiber), 8g protein.

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Grilled Brussels Sprouts

Prep/Total Time: 25 min.
Makes: 4 servings

Ingredients

• 16 fresh Brussels sprouts (about 1-1/2-inch diameter), trimmed
• 1 medium sweet red pepper
• 1 medium onion
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon coarsely ground pepper
• 1 tablespoon olive oil

Directions

1. In a large saucepan, place a steamer basket over 1 in. of water. Bring water to a boil. Place Brussels sprouts in basket. Reduce heat to maintain a simmer; steam, covered, until crisp-tender, 4-6 minutes. Cool slightly; cut each sprout in half.
2. Cut red pepper and onion into 1-1/2-in. pieces. On four metal or soaked wooden skewers, alternately thread Brussels sprouts, red pepper and onion pieces. Mix salt, garlic powder and pepper. Brush vegetables with oil; sprinkle with salt mixture. Grill, covered, over medium heat or broil 4 in. from heat until vegetables are tender, 10-12 minutes, turning occasionally.

Nutrition Facts

1 skewer: 84 calories, 4g fat (1g saturated fat), 0 cholesterol, 316mg sodium, 11g carbohydrate (4g sugars, 4g fiber), 3g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

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Butternut-Gouda Pot Stickers

Prep Time: 45 min.
Cook: 15 min.
Makes: about 4 dozen

Ingredients

• 1 small butternut squash (about 2-1/2 pounds)
• 1 tablespoon butter
• 1 small sweet red pepper, finely chopped
• 1 small onion, finely chopped
• 2 cups shredded Gouda cheese
• 1/2 teaspoon salt
• 1/2 teaspoon minced fresh thyme or 1/8 teaspoon dried thyme
• 1/2 teaspoon pepper
• 1 package (10 ounces) pot sticker or gyoza wrappers
• 3 tablespoons canola oil, divided
• 3/4 cup water, divided

Directions

1. Halve squash lengthwise; discard seeds. Place squash in a microwave-safe dish, cut side down; add 1/2-in. of water. Microwave, covered, on high until soft, 15-20 minutes; cool slightly. Scoop out pulp and mash.
2. In a skillet, heat butter over medium heat; saute pepper and onion until tender, 4-6 minutes. Add to squash; stir in cheese, salt, thyme and pepper.
3. Place 1 tablespoon filling on each wrapper (keep remaining wrappers covered with a damp towel). Moisten edge of wrapper with water; fold over to enclose filling, while pleating the front side to form a pouch. Stand on a work surface to flatten bottom, curving ends slightly.
4. In a large nonstick skillet, heat 1 tablespoon oil over medium heat. Place a third of the pot stickers in pan; cook until bottoms are lightly browned, 1-2 minutes. Add 1/4 cup water (water may spatter); cook, covered, until filling is heated through, 3-4 minutes. Uncover; cook until bottoms are crisp and water is evaporated, 1-2 minutes. Repeat twice.
   Freeze option: Cover and freeze uncooked pot stickers on lightly floured baking sheets until firm. Transfer to resealable plastic freezer bags; return to freezer. To use, cook pot stickers as directed, increasing time as necessary to heat through.

Nutrition Facts

1 pot sticker: 55 calories, 3g fat (1g saturated fat), 7mg cholesterol, 84mg sodium, 7g carbohydrate (1g sugars, 1g fiber), 2g protein.

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Broccoli & Chive-Stuffed Mini Peppers

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Thymed Zucchini Saute

Prep/Total Time: 15 min.
Makes: 4 servings

Ingredients

• 1 tablespoon olive oil
• 1 pound medium zucchini, quartered lengthwise and halved (and no, you shouldn’t peel zucchini!)
• 1/4 cup finely chopped onion
• 1/2 vegetable bouillon cube, crushed
• 2 tablespoons minced fresh parsley
• 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme

Directions

In a large skillet, heat oil over medium-high heat. Add zucchini, onion and bouillon; cook and stir 4-5 minutes or until zucchini is crisp-tender. Sprinkle with herbs.

Nutrition Facts

3/4 cup: 53 calories, 4g fat (1g saturated fat), 0 cholesterol, 135mg sodium, 5g carbohydrate (2g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

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Pressure Cooker Garlic-Dill Deviled Eggs

Prep Time: 20 min. + chilling
Cook: 5 min. + releasing
Makes: 2 dozen

Ingredients

• 1 cup cold water
• 12 large eggs
• 2/3 cup mayonnaise
• 4 teaspoons dill pickle relish
• 2 teaspoons snipped fresh dill
• 2 teaspoons Dijon mustard
• 1 teaspoon coarsely ground pepper
• 1/4 teaspoon garlic powder
• 1/8 teaspoon paprika or cayenne pepper
• Additional snipped fresh dill, optional

Directions

1. Pour water into 6-qt. electric pressure cooker. Place trivet in cooker; set eggs on trivet. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to low, and set time to 5 minutes. When finished cooking, allow pressure to naturally release for 5 minutes; quick-release any remaining pressure according to manufacturer’s directions. Immediately place eggs in a bowl of ice water to cool.
2. Cut eggs lengthwise in half. Remove yolks, reserving whites. In a bowl, mash yolks. Stir in all remaining ingredients except paprika. Spoon or pipe into egg whites.
3. Refrigerate, covered, at least 30 minutes before serving. Sprinkle with paprika and, if desired, additional dill.

Nutrition Facts

1 stuffed egg half: 78 calories, 7g fat (1g saturated fat), 93mg cholesterol, 86mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 3g protein.

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Smoky Cauliflower Bites

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Balsamic Cucumber Salad

Prep/Total Time: 15 min.
Makes: 6 servings

Ingredients

• 1 large English cucumber, halved and sliced (did you know cucumbers are rich in anti-inflammatory magnesium and other important minerals?)
• 2 cups grape tomatoes, halved
• 1 medium red onion, halved and thinly sliced
• 1/2 cup balsamic vinaigrette
• 3/4 cup crumbled reduced-fat feta cheese

Directions

In a large bowl, combine cucumber, tomatoes and onion. Add vinaigrette; toss to coat. Refrigerate, covered, until serving. Just before serving, stir in cheese. Serve with a slotted spoon.

Nutrition Facts

3/4 cup: 90 calories, 5g fat (1g saturated fat), 5mg cholesterol, 356mg sodium, 9g carbohydrate (5g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

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Coconut Curry Cauliflower Soup

Prep Time: 10 min.
Cook: 25 min.
Makes: 10 servings (2-1/2 quarts)

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 tablespoons yellow curry paste
• 2 medium heads cauliflower, broken into florets
• 1 carton (32 ounces) vegetable broth
• 1 cup coconut milk
• Minced fresh cilantro, optional

Directions

1. In a large saucepan, heat oil over medium heat. Add onion; cook and stir until softened, 2-3 minutes. Add curry paste; cook until fragrant, 1-2 minutes. Add cauliflower and broth. Increase heat to high; bring to a boil. Reduce heat to medium-low; cook, covered, about 20 minutes.
2. Stir in coconut milk; cook an additional minute. Remove from heat; cool slightly. Puree in batches in a blender or food processor. If desired, top with minced fresh cilantro.

Nutrition Facts

1 cup: 111 calories, 8g fat (5g saturated fat), 0 cholesterol, 532mg sodium, 10g carbohydrate (4g sugars, 3g fiber), 3g protein.

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Pennsylvania Dutch Coleslaw

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Green Chile Quiche Squares

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Grilled Veggies with Caper Butter

Prep Time: 25 min.
Grill: 10 min.
Makes: 8 servings

Ingredients

• 1/4 cup butter, cubed
• 2 garlic cloves, minced
• 1 tablespoon lemon juice
• 2 teaspoons capers, drained and chopped
• 1 tablespoon minced fresh parsley
• 2 medium zucchini, cut in half lengthwise
• 2 medium crookneck or yellow summer squash, cut in half lengthwise
• 1 medium sweet yellow or orange pepper, quartered
• 1 medium sweet red pepper, quartered
• 2 large portobello mushrooms, stems removed
• 3 green onions, trimmed
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Directions

1. In a small saucepan, melt butter over medium-low heat. Add garlic; cook 2 minutes. Add lemon juice and capers; cook 2 minutes. Stir in parsley.
2. Brush vegetables with oil; sprinkle with salt and pepper.
3. Grill zucchini, squash and peppers, covered, over medium heat 4-5 minutes on each side or until crisp-tender, basting occasionally with butter mixture. Grill mushrooms and onions, covered, 1-2 minutes on each side or until tender, basting occasionally with butter mixture.
4. Cut vegetables as desired; transfer to a serving platter. Drizzle with remaining butter mixture.

Nutrition Facts

1 serving: 117 calories, 10g fat (4g saturated fat), 15mg cholesterol, 219mg sodium, 7g carbohydrate (3g sugars, 2g fiber), 2g protein.

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Kansas Cucumber Salad

Prep Time: 10 min. + chilling
Makes: 8 servings

Ingredients

• 1 cup Miracle Whip
• 1/4 cup sugar
• 4 teaspoons cider vinegar
• 1/2 teaspoon dill weed
• 1/2 teaspoon salt, optional
• 4 medium cucumbers, peeled and thinly sliced
• 3 green onions, chopped

Directions

In a large bowl, combine Miracle Whip, sugar, vinegar, dill and salt if desired; mix well. Add cucumbers and onions; toss. Cover and chill for at least 1 hour.

Nutrition Facts

2/3 cup: 122 calories, 7g fat (1g saturated fat), 2mg cholesterol, 201mg sodium, 12g carbohydrate (10g sugars, 2g fiber), 2g protein.

Next, check out the superfoods you can turn into scrumptious comfort food.