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

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