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Crunchy Veggie Toss Recipe
Crunchy Veggie Toss Recipe photo by Taste of Home

Crunchy Veggie Toss Recipe

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Crisp carrots, green beans, water chestnuts, garbanzo beans and more combine with bottled dressing in this sensational salad. "I created this medley when I wanted something easy, delicious and healthy," relates Ronda Leuth of Le Claire, Iowa.
TOTAL TIME: Prep: 10 min. + chilling
MAKES:12 servings
TOTAL TIME: Prep: 10 min. + chilling
MAKES: 12 servings

Ingredients

  • 1 pound carrots, julienned
  • 1 package (16 ounces) frozen French-style green beans, thawed
  • 2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
  • 2 cans (8 ounces each) sliced water chestnuts, drained
  • 1 can (14 ounces) bean sprouts, drained
  • 1 cup slivered almonds, toasted
  • 1 bottle Italian salad dressing or vinegar and oil salad dressing

Nutritional Facts

One 3/4 cup serving (prepared with fat-free Italian dressing) equals 194 calories, 5 g fat (1 g saturated fat), 1 mg cholesterol, 524 mg sodium, 31 g carbohydrate, 8 g fiber, 7 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Directions

  1. In a bowl, combine the first five ingredients; mix well. Add the almonds and salad dressing; toss to coat. Cover and refrigerate for 4 hours before serving. Yield: 12 servings.
Originally published as Crunchy Veggie Toss in Quick Cooking January/February 2003, p56

Nutritional Facts

One 3/4 cup serving (prepared with fat-free Italian dressing) equals 194 calories, 5 g fat (1 g saturated fat), 1 mg cholesterol, 524 mg sodium, 31 g carbohydrate, 8 g fiber, 7 g protein. Diabetic Exchanges: 2 starch, 1 fat.

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