Name: Mixed Vegetable Salad (Lf)
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;; x Pepper; black to taste; 79 x *cals; 2 x *gm protein; 1/8 x *gm fat; 14 x *gm carbo; 98 x *mg sodium; 4 x *gm fiber

It is not easy to get the law killed. Something of a legal disposition remains even in the believer while he is in this world. Many a stroke does self and self-righteousness get, but still it revives again. If he were wholly dead to the law, he would be wholly dead to sin. But so far as the law lives, sin lives. They that think they know the gospel well enough betray their ignorance. No man can be too evangelical [gospel-centered]. It will take all his life-time to get a legal temper destroyed.

Ralph Erskine

CATEGORY	CUISINE	TAG	YIELD
Grains	Vegan	Low-fat, Mcdougall, Salads, Vegan, To try	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;
	x	Pepper; black to taste
79	x	*cals
2	x	*gm protein
1/8	x	*gm fat
14	x	*gm carbo
98	x	*mg sodium
4	x	*gm fiber

INSTRUCTIONS

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
From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mcdougal.zip

A Message from our Provider:

“Times change, God doesn’t.”