4 cups finely chopped cabbage
1 1/2 cups cauliflower or broccoli, cut into bite-size pieces
1 1/2 cups frozen peas, thawed
1 1/2 cups sliced fresh mushrooms
1/2 cup sliced green onions
1/2 teaspoon salt
1/2 teaspoon salt-free herb and spice blend seasoning
4 tablespoons bacon bits, real or imitation
Tomato wedges and sprigs of parsley for garnish

Dressing
2/3 cup mayonnaise
1/3 cup honey mustard dressing
1 teaspoon vinegar
1 teaspoon Dijon mustard
1 1/2 teaspoons granulated sugar

In large glass bowl, layer cabbage, cauliflower, peas, mushrooms and onions. Sprinkle salt and herb seasoning evenly between layers.

In separate bowl, combine mayonnaise, salad dressing, vinegar, mustard and sugar. Spread dressing evenly over top of the vegetables. Cover and refrigerate overnight.

Before serving, sprinkle with bacon bits and garnish with tomatoes and parsley.

Yields 12 servings.

Per serving: 151 calories; 13 g fat (2 g saturated fat; 77 percent calories from fat); 7 g carbohydrate; 9 mg cholesterol; 312 mg sodium; 3 g protein; 2 g fiber