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6 servings
suggest servings
| 1 | cup | corn kernels | fresh or frozen |
| 1 | cup | green beans | julienned |
| 1 | cup | carrots | julienned |
| 1 | cup | zucchini | julienned |
| 1 | cup | yellow squash | julienned |
| 1/2 | cup | onions | mild, thinly sliced |
| 1 | cup | salad dressing, fat-free | oil-free |
| 1 | x | black pepper | to taste |
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.
| % Daily Value* | |
| Total Fat 0.0g | 1% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 22mg | 1% |
| Total Carbohydrate 10.0g | 3% |
| Dietary Fiber 2.0g | 9% |
| Sugars 3.0g | |
| Protein 2.0g | 3% |
| Vitamin A | 76% | Vitamin C | 17% | |
| Calcium | 2% | Iron | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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How to properly measure flour. When baking your measurements need to be accurate find out how to measure flour correctly....
I have had this soup in a restaurant. we liked it so much , I want to make it at home.
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