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This summery salad Edna Shaffer shares combines cucumbers, oranges and a tangy dressing with fresh-tasting results. "Sometimes I sprinkle sunflower kernels over the top before serving for extra crunch," suggests the Beulah, Michigan cook.
This recipe is:
Nutritional Analysis: One 3/4-cup serving (prepared without salt) equals 71 calories, trace fat (0 saturated fat), 1 mg cholesterol, 46 mg sodium, 13 g carbohydrate, 0 fiber, 5 g protein. Diabetic Exchanges: 1-1/2 vegetable, 1/2 fruit.
Originally published as Sunshine Salad in
May/June 1999, p11
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