Date: Thu, 16 Jun 94 20:46:59 PDT
From: Barbara Zimmerman (barbara@crl.com)
---------- Forwarded message ----------
Date: Tue, 14 Jun 1994 11:56:00 GMT
From: Kevin Wilson (kevin.wilson@panic.rain.com)
To: barbara@crl.com
Subject: Mega McDougall posting!!
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Mixed Vegetable Salad
Categories: Low-fat, Mcdougall, Salads, Vegan, 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
kwvegan vegan