1/2 c. low-fat mayonnaise
1/2 c. plain low-fat yogurt
2 tbsp. minced parsley
1/8 tsp. cayenne pepper
3 c. cabbage, shredded
2 c. partially cooked broccoli florets
2 c. seedless grapes
1 c. carrots, shredded
1/2 c. green pepper, chopped
1/4 c. crisp cooked bacon, crumbled
grape clusters (for garnish)

Dressing: Combine mayonnaise, yogurt, parsley and cayenne pepper.

In an 8 x 3-inch glass bowl, layer cabbage, half of dressing, broccoli, grapes, carrots and green pepper. Spread remaining dressing over the top. Sprinkle with crumbled bacon. Cover and refrigerate at least 2 hours and up to 24 hours. Garnish with grape clusters.

Serves 8.