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Title: Mixed Vegetable Salad (Lf)
Categories: Lowfat Salad Vegetarian
Yield: 6 Servings

1cCorn kernels; fresh or frozn
1cGreen beans; julienned
1cCarrots; julienned
1cZucchini; julienned
1cYellow squash; julienned
1/2cOnions; mild, thinly sliced
1cOil-free salad dressing;
 xPepper; black to taste
2x*gm protein
1/8x*gm fat
14x*gm carbo
98x*mg sodium
4x*gm fiber

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