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vegetable-salad recipe

Date:    Thu, 16 Jun 94 20:46:59 PDT
 From:    Barbara Zimmerman (barbara@crl.com)
 ---------- Forwarded message ----------
 Date: Tue, 14 Jun 1994 11:56:00 GMT
 From: Kevin Wilson (kevin.wilson@panic.rain.com)
 To: barbara@crl.com
 Subject: Mega McDougall posting!!
 MMMMM----- Recipe via Meal-Master (tm) v8.00
       Title: Mixed Vegetable Salad
  Categories: Low-fat, Mcdougall, Salads, Vegan, To try
       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
 MMMMM------------------------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
 kwvegan vegan