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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.
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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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