- 1 medium bell pepper, green
- 2 cup broccoli, florets
- 1 cup cherry tomatoes
- 1/4 cup ranch dressing, low fat
- Wash all vegetables; cut bell pepper into thin strips and broccoli into bite-sized pieces.
- Arrange on a tray and serve with dressing.
Calories: 87kcal | Carbohydrates: 6g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 148mg | Fiber: 2g | Sugar: 3g