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WHEN I had a large vegetable garden, I had fun creating recipes, depending on what was ready for picking.
I've found this salad complements meat or fish entrees and can be served even if you have another vegetable as a side dish.
-Mildred Sherrer, Bay City , Texas
This recipe is:
Nutritional Facts 1 serving (1 cup) equals 180 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 403 mg sodium, 26 g carbohydrate, 5 g fiber, 5 g protein.
Originally published as Colorful Vegetable Salad in
May/June 2000, p45
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