Recipe - Mixed Vegetable Salad (Lf)

1 cup Corn kernels; fresh or frozn
1 cup Green beans; julienned
1 cup Carrots; julienned
1 cup Zucchini; julienned
1 cup Yellow squash; julienned
One half cup Onions; mild, thinly cut or sliced up
1 cup Oilfree 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: Storebought nonfat 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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mcdougal.zip