This recipe was part of the healthy menu that won the 2009 Cooking Up Change health school lunch contest.
Servings: Serves 28 (3/4 cup each)
  • 9 cups peeled and sliced cucumbers
  • 3 cups carrot sticks
  • 9 cups sliced tomatoes
  • 1 cup Italian dressing
  • Directions
    Mix ingredients together in a large bowl.

    Serve with Chicken-Vegetable Jambalaya and Jalapeño Cornbread.


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