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I can toss this salad together really fast and just refrigerate until I will serve it.Ruth Andrewson, Leavenworth, Washington
This recipe is:
Nutritional Analysis: One 1-cup serving equals 53 calories, 4 g fat (0 saturated fat), 0 cholesterol, 177 mg sodium, 4 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.
Originally published as Summer Veggie Salad in
May/June 2000, p17
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