Autumn Vegetable Salad(55 Calories Per Serving) - cooking recipe

Ingredients

1 medium rutabaga, diced
1 c. bottled low calorie Italian or French dressing
1 (10 oz.) pkg. frozen Brussels sprouts
1 (16 oz.) can julienne beets

Preparation

Day before serving:
In medium saucepan, cook rutabaga in 1 inch boiling salted water until tender-crisp; drain.
Place in small bowl.
Pour on 1/3 cup of dressing.