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