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Carole Resnick’s salad brings the bright colors and taste of the season to the table. The Cleveland, Ohio cook blends a trio of nutritious ingredients with a refreshing dressing.
This recipe is:
Healthy
Quick
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Nutrition Facts: 3/4 cup equals 124 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 356 mg sodium, 16 g carbohydrate, 3 g fiber, 1 g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable, 1/2 fruit.
Carrot Radish Salad published in Healthy Cooking April/May 2008, p47
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Reviewed on Mar. 28, 2009 by apollo13ps
I have tried it with Beets. It works. I turns everything reddish purple. It makes this dish a little less sweet but good nonetheless.
Reviewed on Jul. 13, 2008 by apollo13ps
This gets better and better as it sits in the refigerator. I brought this to a party and it was a big hit. I usually eat it for 3 days. It is at its best on the third day. I am going to try adding beets into the mix next time. It is a great way to get your veggies in.
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