| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Vegan |
Low-fat, Mcdougall, Salads, To try, Vegan |
6 |
Servings |
INGREDIENTS
| 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 |
|
|
Pepper, black to taste |
| 79 |
|
Cals |
| 2 |
|
Gm protein |
| 1/8 |
|
Gm fat |
| 14 |
|
Gm carbo |
| 98 |
|
Mg sodium |
| 4 |
|
Gm fiber |
INSTRUCTIONS
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 File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mcdougal.zip
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