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To speed up the preparation of this salad even more, you can slice the vegetables when you have time, either early in the day or the night before.
This recipe is:
Quick
Nutritional Facts 1 cup equals 257 calories, 25 g fat (3 g saturated fat), 3 mg cholesterol, 660 mg sodium, 6 g carbohydrate, 2 g fiber, 3 g protein.
Originally published as Tossed Salad in Country Woman November/December 1995, p37
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