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Carrot Confetti Salad

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CATEGORY CUISINE TAG YIELD
Vegetables Vegan Salads, Vegan, Vegetarian 4 Servings

INGREDIENTS

2 c Raw carrots; scrubbed and slivered
1 c Red cabbage; trimmed and shredded
1 c Raw zucchini; scrubbed and slivered
1/2 c Scallions; finely chopped
4 tb Low-fat vinaigrette
pn Dried dill weed
Salt and pepper to taste

INSTRUCTIONS

DRESSING
Toss all vegetables in large salad bowl with dressing. Chill and serve.
Total calories per serving: 73   Fat: 2 grams
Source: Vegetarian Journal, Jan/Feb 1995 Pooh's Recipe dbase
(lisa_pooh@delphi.com) 2/4/96
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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