WINTER VEGETABLE SALAD

4 medium boiling potatoes
2 large carrots
1 medium tart apple
1 cup cabbage, grated
FOR THE DRESSING:
2 Tbsp. olive oil
2 Tbsp. Dijon-style mustard
1 to 2 Tbsp. red wine vinegar
1 tsp. sugar
Salt and freshly ground pepper

Cook potatoes and carrots for about 15-20 minutes, or until crisp-tender. Drain and rinse them under cold water until they are cool enough to handle and dice into 1/2-inch pieces.

While the vegetables cook, prepare the rest of the salad. Cut the apple into small pieces and shred the cabbage.

Make the dressing by combining the oil, mustard, vinegar and sugar in a small jar with a tight-fitting lid; shake until the sugar is dissolved.

Combine potatoes, carrots, apple, cabbage and dressing in a large bowl, tossing well to mix thoroughly. Add salt and pepper to taste. Cover and refrigerate, for at least 5 hours (best if made 1 day ahead). The salad can keep for 3 days.

Each of the four 1-cup servings has 190 calories and 7 grams of fat.
Source: the American Institute for Cancer Research