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  1. -- Recipe via Meal-Master (tm) v8.01

  2. Title: Mixed Vegetable Salad (Lf)

  3. Categories: Low-Fat, Mcdougall, Salads, Vegan, To Try

  4. Yield: 6 servings

  5. 1 c Corn kernels; fresh or frozn

  6. 1 c Green beans; julienned

  7. 1 c Carrots; julienned

  8. 1 c Zucchini; julienned

  9. 1 c Yellow squash; julienned

  10. 1/2 c Onions; mild, thinly sliced

  11. 1 c Oil-free salad dressing;

  12. x Pepper; black to taste

  13. --PER SERVING--

  14. 79 x *cals

  15. 2 x *gm protein

  16. 1/8 x *gm fat

  17. 14 x *gm carbo

  18. 98 x *mg sodium

  19. 4 x *gm fiber

  20. Bring a medium pot of water to a boil. Drop in corn, beans, and carrots;

  21. cook for 3 minutes. Drain vegetables and plunge into cold water. Drain

  22. again and place in a large bowl. Add remaining ingredietns and toss to mix

  23. 1 hour to blend flavors. Serves

  24. Author's Note: Store-bought non-fat salad dressing makes this salad as

  25. simple as can be. Crunchy vegetables make it tasty and low in fat.

  26. Source: Vegetarian Times, May 1993 Low Fat, Fabulous and Fit by Mary

  27. McDougall Formatted MM:de

  28. 34, Uploaded June

  29. MMMMM

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