Mixed Vegetable Salad (lf) Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Corn kernels, fresh or frozn
1 cup: Green beans, julienned
1 cup: Carrots, julienned
1 cup: Zucchini, julienned
1 cup: Yellow squash, julienned
1/2 cup: Onions, mild, thinly sliced
1 cup: Oil-free salad dressing,
x Pepper, black to taste
PER SERVING
*cals,
*gm protein,
*gm fat,
*gm carbo,
*mg sodium,
*gm fiber,
Directions:
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.
Authors 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
Source from luhu.jp
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.
Authors 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
Source from luhu.jp