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A light herb vinaigrette makes this tangy salad so refreshing for a warm summer evening, notes Marian Platt of Sequim, Washington.
This recipe is:
Quick
Diabetic Friendly
Nutritional Analysis: One 3/4-cup serving (prepared with 2 tablespoons oil) equals 66 calories, 4 g fat (0 saturated fat), 3 mg cholesterol, 165 mg sodium, 7 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.
Originally published as Basil Bean Salad in Taste of Home August/September 2000, p18
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