Mixed Vegetable Salad (lf)

Let it never be said that we cannot find out whether a Christian really loves Christ. It can be known; it may be discovered; the proofs are already to your hand. You have heard them this very day. Love to the Lord Jesus Christ is no hidden, secret, impalpable thing. It is like the light – it will be seen. It is like sound – it will be heard. It is like heat – it will be felt. Where it exists, it cannot be hid. Where it cannot be seen you may be sure there is none.

J.C. Ryle

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

A Message from our Provider:

“Hell! . . . I’d forgotten about that!”