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This crunchy vegetable salad is perfect on a hot summer's day. I like to cut the vegetables earlier in the day, then chill them so they are nice and crisp. Just before serving, all that is left to do is drizzle with the salad dressing.—LaDonna Reed, Ponca City, Oklahoma
This recipe is:
Quick
Nutritional Analysis: 1 serving (prepared with fat-free salad dressing) equals 60 calories, 1 g fat (trace saturated fat), 1 mg cholesterol, 460 mg sodium, 12 g carbohydrate, 3 g fiber, 2 g protein.
Originally published as Super Veggie Tossed Salad in Cooking for 2 Summer 2005, p 15
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