4 bell peppers, green
1/2 c. ranch dressing, low fat
1 bell pepper, red, seeded and cut into strips
12 baby carrots
2 celery stalks, cut into thick strips
8 asparagus spears, cut to 4-5 inches long
1 jicama, peeled, cut into thick strips
Cut the tops off the green bell peppers and remove seeds. Place bell peppers on small plates. Pour 2 T. of dressing into the bottom of each cup. Place equal amounts of vegetables in each snack cup. Dip and snack.
Makes 4 servings.
Nutrition Information: 140 calories; 2 g fat; 0 mg cholesterol; 390 mg sodium; 27 g carbohydrates; 9 g fiber; 3 g protein.