Five fresh vegetables. One simple recipe for a side dish that's both tender and crisp - and amazingly satisfying.

• 1 tsp. vegetable oil
• 2 cups ( about 4 medium) carrots, peeled and cut diagnolly into 1/4 inch thick slices
• 1/2 large onion, cut into 1 inch pieces
• 1/2 large red bell pepper, cut into 1 inch triangular pieces
• 1-1/2 cups broccoli florets
• 1-1/2 cups red cabbage, sliced
• 1/4 cup low sodium chicken broth
• 1-1/2 Tbs. fresh mint, chopped

Created by: Chef Forrest D. Waldo, II C.E.C.

Heat 1/2 of the oil in skillet over medium-high heat. Add carrots, onion and bell pepper. Sauté 6 minutes. Add remaining oil, broccoli and cabbage. Add broth; stir-fry until cabbage wilts and vegetables are crisp-tender, about 8 minutes.

Stir in mint. Season with salt and pepper.

Per serving: calories 83, fat 1.9g, 18% calories from fat, cholesterol 0mg, protein 3.9g, carbohydrates 15.4g, fiber 6.2g, sugar 7.5g, sodium 71mg, diet points 1.1.

Dietary Exchanges: Milk: 0.0, Vegetable: 3.1, Fruit: 0.0, Bread: 0.0, Lean meat: 0.0, Fat: 0.2, Sugar: 0.0, Very lean meat protein: 0.0

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