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When we have guests, I whip up this salad. Prepared mustard makes the salad dressing zesty. If you like, try replacing the olive oil with pickle juice for an even lighter version. This may sound like a unique substitution, but if you want to lose weight, it pays to do a little experimenting in the kitchen.Betsy Larimer, Somerset, Pennsylvania
This recipe is:
Nutritional Facts 1-1/4 cups equals 92 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 257 mg sodium, 10 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.
Originally published as Mixed Greens with Tangy Dressing in
Light & Tasty
February/March 2005, p15
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