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Susan Miller of West, Texas notes, "This recipe makes a refreshing light lunch for a pair on a hot day, but it can easily be doubled for a potluck, I make it a day ahead so the flavors can blend."
This recipe is:
Nutritional Analysis: 3/4 cup equals 144 calories, 2 g fat (trace saturated fat), 1 mg cholesterol, 628 mg sodium, 27 g carbohydrate, 3 g fiber, 5 g protein. Diabetic Exchanges: 2 vegetable, 1 starch.
Originally published as Cold Vermicelli Salad in
Cooking for 2
Summer 2005, p 19
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