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I lightened up a tangy salad dressing by replacing some of the oil with lemon juice. The revamped dressing lends a refreshing twist to mixed greens, tomatoes, pepper rings and cucumbers slices.Martha Pollock, Oregonia, Ohio
This recipe is:
Nutritional Analysis: One serving (2 cups) equals 143 calories, 8 g fat (1 g saturated fat), 0 cholesterol, 328 mg sodium, 19 g carbohydrate, 5 g fiber, 4 g protein. Diabetic Exchanges: 3 vegetable, 1-1/2 fat.
Originally published as Garden Salad with Lemon Dressing in
Light & Tasty
August/September 2003, p8
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