- refrigerate for 6 hours or overnight. Just before serving, stir to
- coat. Yield: 24 servings.
Tip: The dressing can be made up to a week ahead and refrigerated until salad is ready to assemble.
Nutritional Facts: 1 serving (3/4 cup) equals 281 calories, 21 g fat (3 g saturated fat), 3 mg cholesterol, 518 mg sodium, 20 g carbohydrate, 2 g fiber, 4 g protein.