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This simple salad offers a lot of crunch and plenty of spice. I like topping it off with ranch-flavored almonds instead of toasting them myself.
This recipe is:
Healthy
Quick
Diabetic Friendly
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutritional Facts 3/4 cup equals 87 calories, 5 g fat (2 g saturated fat), 12 mg cholesterol, 281 mg sodium, 7 g carbohydrate, 2 g fiber, 6 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.
Originally published as Spicy Crunchy Veggies in Light & Tasty June/July 2005, p29
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Reviewed on May. 20, 2013 by shecooksalot
This was a great veggie filled side dish with a little kick. Even my picky does-not-eat-veggies kid ate some. I did not have any salt-free spicy seasoning blend, so I used regular seasoning salt and omitted the 1/8 tsp. of salt. Looking forward to making again.
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© Reiman Media Group, LLC., 2013