Quick and Easy Salad Favorites
PEPPER SLAW

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• 5 tablespoons fresh lemon juice
  
• 3 tablespoons fat-free mayonnaise
  
• 2 tablespoons honey
  
• 5 garlic cloves
  
• 2 teaspoons minced canned chipotle chilies
  
• 1 1/2 teaspoons chili powder
  
• 1 large red bell pepper, cut into thin strips
  
• 1 large green bell pepper, cut into thin strips
  
• 1 large yellow bell pepper, cut into thin strips
  
• 12 ounces jicama, peeled, cut into thin strips
  
• 1/3 cup chopped fresh Italian parsley

• Purée first 6 ingredients in blender. Season to taste with salt and pepper.
  
  
• Toss bell peppers, jicama and dressing in large bowl to coat.
  
  
• Season slaw with salt.
  
  
• Cover and refrigerate until vegetables soften slightly but are still crunchy, about 4 hours.
  
  
• Mix chopped parsley into coleslaw. Serve at room temperature.

	The puree can be made 1 day ahead; covered and refrigerated.

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