Rainbow Salad

• 3 cups Broccoli Florets
• 3 stalks Celery, Sliced 1/4-in. Thick
• 1/4 cups Sliced Carrots
• 1/4 cups Chopped Red Onion
• 1/4 cups Chopped Red Bell Pepper
• 1/4 cups Chopped Yellow Bell Pepper
• 1/2 cups Low-fat Mayonnaise
• 1 teaspoon Horseradish Sauce
• 1/4 teaspoons Salt
• 1/4 teaspoons Sugar
• 1/8 teaspoons Freshly Ground Black Pepper
• 1/4 teaspoons Dried Basil Or 2 Teaspoons Chopped Fresh Basil
• 1/4 teaspoons Dried Dill Or 2 Teaspoons Finely Chopped Fresh Dill

1. Combine all ingredients well. Cover and refrigerate until ready to serve. Garnish with a sprig of fresh dill or fresh basil, if desired. Makes 2 servings of 2 cups each.
2. Cook's note: For maximum nutrition, serve on a bed of fresh baby spinach. This recipe is easily altered to prepare for a crowd. Enjoy!

broccoli florets, stalks celery, ubc, ubc, ubc, ubc, mayonnaise, horseradish sauce, ubc, ubc, freshly ground black pepper, ubc, ubc

Taken from tastykitchen.com/recipes/salads/rainbow-salad-2/ (may not work)