Barb's Confetti Salad

• 1 each yellow, red and orange bell pepper cut in small pieces


• 1 cup each fresh green beans, sugar snap peas and celery cut in 1/2" pieces


• 1 medium zucchini and cucumber in julienne strips


• 2 cups fresh bean sprouts


• 1/4 cup bamboo shoots


• 1 cup marinated artichoke heart in olive oil cut small


• 1 cup diced carrots


• 1 cup grape tomatoes


• 1 small red onion finely chopped


• 1 small turnip chopped


• 1/2 cup jicama chopped

This confetti keeps up to one week if you drain it daily. Add fresh spinach or field greens if desired.

Before serving add about 2 tbs balsamic vinaigrette dressing per serving or any other low cal/low fat dressing.