2 carrots, cut into 3-inch sticks

2 celery stalks, cut into 3-inch sticks

½ jicama, peeled and cut into 3-inch sticks

1 bunch radishes, trimmed

½ medium cucumber cut into rings

½ bell pepper (any color) cut into strips

1 cup fat free sour cream

Fresh Salsa:

2 tomatoes, chopped

½ onion, chopped

2-3 jalapeno chilies, finely chopped, seeded if desired

¼ cup chopped fresh cilantro

¼ tsp. Salt (optional)

Juice of one lime

Salsa Preparation:

1. In a medium bowl combine all Fresh salsa ingredients. Store covered in refrigerator for up to three days.
2. To serve, mix salsa with fat free sour cream in a bowl, and arrange vegetables on a platter