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“All of my children love my Vinaigrette Veggie Salad,” says Connie Small of Schoolcraft, Michigan. “It’s easy to make and attractive, too. Sometimes I cut up the vegetables ahead of time so dinner preparation goes faster.”
This recipe is:
Quick
Diabetic Friendly
Nutritional Analysis: 2/3 cup equals 60 calories, 5 g fat (trace saturated fat), 0 cholesterol, 101 mg sodium, 4 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.
Originally published as Vinaigrette Veggie Salad in Taste of Home August/September 2005, p61
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Reviewed on Apr. 29, 2009 by jessicaschafer
I make this often, tasty and light, I often use salad vinegar instead. Great to bring to a gathering as it can be made earlier in the day and still looks good and stays crisp several hours later.
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