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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mcdougal.zip