Dressing:
1/2 C. nonfat sour cream
1/4 C. fat-free mayonnaise
1/4 C. plain nonfat yogurt
3 T. prepared horseradish
3 T. red wine vinegar
chopped parsley for garnish

1 6-ounce package shredded cabbage
1 15-ounce can diced beets, drained well
2 medium Granny Smith apples, 10 oz. total, cored and chopped

In a small bowl, combine dressing ingredients. Stir until well blended; set aside. Place the shredded cabbage in a large salad bowl. Set aside 2 T. of the diced beets. Top with cabbage with remaining beets and the apples. Pour the dressing over the salad and lightly combine. Garnish with the reserved beets and chopped parsley. Serve at once.

Yield: 10 servings
Calories: 53
Fat: 0g
Fiber: 2g