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"This colorful blend of vegetables has been a family favorite for years," tells Buxton, North Carolina cook Gloria Wall. "I like to pair the salad with seafood."
This recipe is:
Nutritional Analysis: One serving (3/4 cup) equals 85 calories, trace fat (trace saturated fat), 0 cholesterol, 277 mg sodium, 20 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchanges: 2 vegetable, 1/2 starch.
Originally published as Zesty Veggie Salad in
Light & Tasty
February/March 2001, p21
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