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Mixed Vegetable Salad (Lf)

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      Title: MIXED VEGETABLE SALAD (LF)
 Categories: Low-fat, Mcdougall, Salads, Vegetarian, To try
      Yield: 6 Servings
 
      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

MMMMM------------------------PER SERVING-----------------------------
     79 x  *cals
      2 x  *gm protein
    1/8 x  *gm fat
     14 x  *gm carbo
     98 x  *mg sodium
      4 x  *gm fiber
 
   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
 
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