SALAD
2 cups iceberg or other lettuce
1/2 cup red grapes, halved
3/4 cup fresh broccoli florets, cut small
3/4 cup fresh cauliflower florets, cut small
1/8 cup sliced green onions
DRESSING
1/3 cup light mayonnaise
2 tablespoons orange marmalade
1/2 teaspoon dried basil
Parmesan cheese
In 1 1/2 quart casserole dish, layer all salad ingredients. In small bowl, combine mayonnaise and marmalade; blend well. Spread dressing evenly over salad. Sprinkle with basil and lightly with Parmesan cheese. Cover; refrigerate at least 2 hours or overnight. Just before serving toss gently to mix. Makes 4 servings.
Nutritional Values: 121 calories, 6 grams total fat, 11 mg. cholesterol, 16 grams carbohydrate
Food Exchanges:1/2 Vegetable, 1/2 Lean Meat, 1/2 Other Carbohydrate, 1 Fat
According to MasterCook program.