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"While the meat is browning, I chop the vegetables for both the sandwich and the Easy Veggie Salad," she says. "If I'm especially short on time, I'll buy sliced vegetables from the salad bar at the grocery store.
"The light, flavorful dressing whisks together in a snap and tastes better than bottled dressing. Since this recipe makes a lot, we can enjoy the salad the next day, too.
This recipe is:
Nutritional Facts 1 serving (1 cup) equals 83 calories, 2 g fat (trace saturated fat), 0 cholesterol, 322 mg sodium, 14 g carbohydrate, 3 g fiber, 3 g protein.
Originally published as Easy Veggie Salad in
May/June 1998, p21
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