2 cups black olive, sliced
1 (16 ounce) package broccoli slaw mix
1-cup carrot, julienne cut
1 cup red bell pepper, julienne cut

Dressing:
1/2 cup fat free mayonnaise
1/4 cup seasoned rice vinegar
1/4 teaspoon celery seed
Salt and pepper to taste

Combine olives, slaw mix, carrots, bell peppers and toss. Combine all dressing ingredients in a small bowl and whisk together. Add dressing to vegetables and toss well to coat. Refrigerate at least 1 hour.

Makes 6 Servings
Serving Size: 6 ounces