- 4 medium carrot
- 1 medium cucumber
- 2 cup watermelon
- 1 medium bell pepper, yellow
- 4 tablespoon ranch dressing, low fat
- Peel and thinly slice carrots. Then, using a metal food cutter, cut the carrot rounds into a shape. Cut cucumbers and watermelon as well, using a shaped food cutter; slice pepper. Or, if you prefer, simply cut into triangles and circles with a knife.
- Serve with ranch dressing if desired.
Calories: 99kcal | Carbohydrates: 20g | Protein: 2g | Fat: 2g | Cholesterol: 3mg | Sodium: 213mg | Fiber: 3g | Sugar: 10g