Mixed vegetable salad (lf)
Yield: 6 Servings
Ingredients:
- 1 c Corn kernels; fresh or frozn
- 1 c Green beans; julienned
- 1 c Carrots; julienned
- 1 c Zucchini; julienned
- 1 c Yellow squash; julienned
- 1/2 c Onions; mild thinly sliced
- 1 c Oil-free salad dressing; x Pepper; black to taste MMMMM------------------------PER SERVING-----------------------------
- 79 x *cals
- 2 x *gm protein
- 1/8 x *gm fat
- 14 x *gm carbo
- 98 x *mg sodium
- 4 x *gm fiber
Instructions:
Bring a medium pot of water to a boil. Drop in corn beans and carrots; cook for 3 minutes. Drain vegetables and plunge into cold water. Drain again and place in a large bowl. Add remaining ingredietns and toss to mix well. Refrigerate for 1 hour to blend flavors. Serves 6. Author's Note: Store-bought non-fat salad dressing makes this salad as simple as can be. Crunchy vegetables make it tasty and low in fat. Source: Vegetarian Times May 1993 Low Fat Fabulous and Fit by Mary McDougall Formatted MM:de From the collection of Sue Smith S.Smith34 Uploaded June 16 1994
