---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Mixed Vegetable Salad (Lf)
 Categories: Low-Fat, Mcdougall, Salads, Vegan, To Try
      Yield: 6 servings
 
      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
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