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A tart lemon-pepper dressing accents this colorful vegetable combination. Mom doesn’t always add the asparagus spears, but I think the steamed stalks make it twice as good.Emma Rea, Columbia, South Carolina
This recipe is:
Nutritional Facts 1 cup equals 186 calories, 16 g fat (2 g saturated fat), 0 cholesterol, 172 mg sodium, 10 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 3 fat, 2 vegetable.
Originally published as Hazelnut Vegetable Salad in
Taste of Home
August/September 2006, p35
Broccoli's Better“I use peeled chopped broccoli stalks in place of celery to add vitamins and crunch to chicken or tuna salad and green salads,” reveals field editor Betty J. of Ruston, Louisiana.
“I use peeled chopped broccoli stalks in place of celery to add vitamins and crunch to chicken or tuna salad and green salads,” reveals field editor Betty J. of Ruston, Louisiana.
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