Ingredients
- 2 cup chopped carrots
- 2 cup shredded cabbage
- 8 slice(s) Applegate® Uncured Turkey Bacon
- 8 oz feta cheese, fat-free, crumbles
- 1 Tbsp fresh-squeezed lemon juice
- 5 oz plain, nonfat Greek yogurt
- ½ tsp Salt and Pepper
- 2 tsp red wine vinegar
- 2 Tbsp parsley leaves, fresh, chopped
- 1 tsp Splenda®
Directions
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Cook turkey bacon and chop. Set aside.
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Cut (or use pre-shredded) carrots and cabbage, into very thin matchbook slices.
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In a large bowl mix together lemon juice, yogurt, splenda, rice wine vinegar, salt, and pepper.
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Pour in veggies and stir to coat. Mix in crumbled fat-free feta cheese. Eat right away or for softer slaw, refrigerate for 30 minutes to several hours.
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Stir in chopped bacon and parsley before serving.
