Lettuce and Carrot Slaw

(Adapted from Fit to Cook by Denise Hamilton and Chantal Jakel.)

Ingredients:

8 cups shredded iceberg lettuce
1 cup sliced radishes
2 cups grated carrots
4 Tbs. chopped green onions
1/2 cup fat-free sour cream
1 Tbs. fat-free plain yogurt
1 tsp. prepared mustard
1 tsp. lemon juice
1 tsp. sugar
pinch each, salt and black pepper
1 or 2 drops Tabasco sauce, or to taste

Preparation:

Mix sour cream, yogurt, mustard, lemon juice, sugar, salt and pepper and Tabasco sauce in a small bowl and set aside. Combine lettuce, radishes, carrots and green onions in a medium bowl.

Just before serving, pour dressing over vegetables and toss well.

Yield: 4 servings