Vibrant Vegetable Salad (Serves 6)

Red cabbage is often featured in restaurant garden salads, but forgotten by the everyday cook. This pretty salad remembers the vibrant color of red cabbage as well as carrots and radishes. The quick fat free dressing tastefully coats the crunchy vegetables.

Dressing:
3 tablespoons white wine or flavored vinegar
1/4 cup Splenda or sugar
1/4 teaspoon salt
1/4 teaspoon celery seed

Salad:
4 cups torn crisp salad greens
1 cup shredded red cabbage
1 cup sliced carrots
1/2 cup sliced fresh mushrooms
1/2 cup sliced radishes

1. In jar with tight fitting lid, combine vinegar, sugar, salt     and celery seed. Shake well to combine.

2. In salad bowl, combine salad greens, cabbage, carrots,     mushrooms and radishes.

3. Just before serving, shake dressing and pour over salad.

4. Toss to coat vegetables evenly with dressing.