| 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
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