4 cups washed, ready-to-eat salad

2 red bell peppers cubed (about 2 cups)

4 tablespoons reduced fat oil and vinegar dressing

Place salad in a bowl and add the red bell peppers and dressing. Toss well.

Yield: 2 servings.

Per serving: 68 calories (33 percent from fat), 2.5 g fat (0.2 g saturated, 0.7 g monounsaturated), 2 mg cholesterol, 2.2 g protein, 10 g carbohydrates, 3.9 g fiber, 21 mg sodium.

Linda Gassenheimer is the author of over 30 cookbooks, including her newest, “The 12-Week Diabetes Cookbook.”