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I LIKE to make this salad in the early growing season when all the greens are tender and fresh.
When our children were growing up, our vegetable garden was always bountiful. Many of the dishes I prepared came right from the garden. I still enjoy creating new combinations of garden-fresh vegetables.
-Beth Miller, Ocala, Florida
This recipe is:
Nutritional Facts 1 serving (3/4 cup) equals 119 calories, 10 g fat (2 g saturated fat), 11 mg cholesterol, 137 mg sodium, 6 g carbohydrate, 1 g fiber, 2 g protein.
Originally published as Salad with Creamy Dressing in
July/August 1996, p49
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