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“This delicious, low-fat recipe with its hint of horseradish has been a favorite for years,“ writes Gene Kelly from Fort Myers, Florida. “It’s so refreshing on a hot summer day and always brings me compliments.“
This recipe is:
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Nutrition Facts: 1 cup equals 109 calories, 6 g fat (2 g saturated fat), 9 mg cholesterol, 235 mg sodium, 11 g carbohydrate, 4 g fiber, 4 g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 starch.
Creamy Veggie Salad published in Light & Tasty June/July 2006, p55
Cutting Green OnionsI recently tried a recipe that called for 3/4 cup green onions. Instead of using a knife, I found that snipping the onions with a pair of kitchen scissors took only a few seconds. —Kristy B., Kelowna, British Columbia
I recently tried a recipe that called for 3/4 cup green onions. Instead of using a knife, I found that snipping the onions with a pair of kitchen scissors took only a few seconds. —Kristy B., Kelowna, British Columbia
The Neelys make a mixed-veggie salad with a tangy Dijon mustard dressing.
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