Asian Salad


1 tablespoon sugar
1 tablespoon white vinegar
1/4 teaspoon salt
Dash ground black pepper
1 medium carrot
1 medium cucumber
1/4 cup chopped red bell pepper
1 green onion with top, thinly sliced


1. In Classic Batter Bowl, whisk together sugar, vinegar, salt and black pepper using Stainless Steel Whisk; set aside.

2. Peel carrot and cut cucumber crosswise in half. Using Julienne Peeler, cut carrot and cucumber into long julienne strips, avoiding seeds of cucumber.

3. Add carrot, cucumber, bell pepper and green onion to dressing mixture. Toss vegetables to coat. Serve immediately.

Yield: 4 servings (about 4 cups)

Nutrients per serving: Calories 35, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 8 g, Protein less than 1 g, Sodium 160 mg, Fiber 2 g