Mixed vegetable salad (lf)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Corn kernels; fresh or frozn |
| 1 | cup | Green beans; julienned |
| 1 | cup | Carrots; julienned |
| 1 | cup | Zucchini; julienned |
| 79 | xes | *cals |
| 2 | xes | *gm protein |
| ⅛ | x | *gm fat |
| 1 | cup | Yellow squash; julienned |
| ½ | cup | Onions; mild, thinly sliced |
| 1 | cup | Oil-free salad dressing; |
| x | Pepper; black to taste | |
| 14 | xes | *gm carbo |
| 98 | xes | *mg sodium |
| 4 | xes | *gm fiber |
Directions
PER SERVING
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