Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Corn kernels; fresh or frozn 1 c Yellow squash; julienned
1 c Green beans; julienned 1/2 c Onions; mild, thinly sliced
1 c Carrots; julienned 1 c Oil-free salad dressing;
1 c Zucchini; julienned x Pepper; black to taste

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

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