- bite-size pieces. Place vegetables in a large bowl; add tomato.
- In a small bowl, whisk the vinaigrette ingredients. Pour over
- vegetables; toss to coat. Cover and refrigerate until chilled. Serve
- with a slotted spoon. Yield: 7-1/2 cups.
Nutritional Facts: 1/4 cup equals 60 calories, 4 g fat (1 g saturated fat), 0 cholesterol, 84 mg sodium, 6 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.