• 6 ounces olive oil
• 1/4 cup wine vinegar
• 1 tsp. French mustard
• 1 clove garlic, crushed
• 1 tsp. clear honey
• salt and pepper
• 2 ounces frozen green peas, thawed
• 1/4 lb. white cabbage, thinly sliced
• 2 sticks celery, chopped
• 1 small green pepper, cored, deseeded and chopped
• 1/2 onion or leek, thinly sliced
• 1/4 lb. Brussels sprouts, quartered
• 1/4 lb. bean sprouts

Put the olive oil and next 4 ingredients in a screw-top jar, adding salt and pepper to taste. Shake well to blend before serving. Mix all the vegetables together in a salad bowl. Pour over the dressing and toss well. Serve immediately.

Per serving: calories 437, fat 42.9g, 85% calories from fat, cholesterol 0mg, protein 3.7g, carbohydrates 13.4g, fiber 3.9g, sugar 6.4g, sodium 79mg, diet points 12.1.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.8, Fruit: 0.0, Bread: 0.1, Lean meat: 0.0, Fat: 8.6, Sugar: 0.1, Very lean meat protein: 0.0

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