Mixed Vegetable Salad Lf

1 c Corn kernels; fresh or frozn

1 c Green beans; julienned

1 c Carrots; julienned

1 c Zucchini; julienned

1 c Yellow squash; julienned

1/2 c Onions; mild, thinly sliced

1 c Oil-free salad dressing;

x Pepper; black to taste

PER SERVING

79 x *cals

2 x *gm protein

1/8 x *gm fat

14 x *gm carbo

98 x *mg sodium

4 x *gm fiber

Bring a medium pot of water to a boil. Drop in corn, beans, and carrots; cook for 3 minutes. Drain vegetables and plunge into cold water. Drain again and place in a large bowl. Add remaining ingredietns and toss to mix well. Refrigerate for 1 hour to blend flavors. Serves 6. Author's Note: Store-bought non-fat salad dressing makes this salad as simple as can be. Crunchy vegetables make it tasty and low in fat. Source: Vegetarian Times, May 1993 Low Fat, Fabulous and Fit by Mary McDougall Formatted MM:de From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994