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Chock-full of colorful veggies and fresh garden flavor, this hearty, mouthwatering salad is almost a meal in itself! Shared by Lee Massa, it’s a favorite with her family in Mulberry, Kansas.Lee Ruth Massa, Mulberry, Kansas
This recipe is:
Nutritional Facts 3/4 cup equals 169 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 254 mg sodium, 25 g carbohydrate, 5 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1 fat.
Originally published as Rice and Barley Salad in
Light & Tasty
August/September 2006, p59
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