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Mixed Summer Vegetable Salad

 

Store-bought non-fat salad dressing makes this salad as simple as can be. Crunchy vegetables make it tasty and low in fat.
35

Yield

6

servings

Prep

60

min

Cook

5

min

Ready

65

min

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
 

Ingredients

1 cup corn
fresh or frozen
1 cup green beans
julienned
1 cup carrots
julienned
1 cup zucchini
julienned
1 cup yellow summer squash
julienned
*
½ cup onions
mild, thinly sliced
1 cup salad dressing, fat-free
oil-free
*
1 x black pepper
to taste
*

Directions

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.

 

* not incl. in nutrient facts

Add review

 

 

Comments

gemma

its so nice your the recipes

over 10 years ago

Nutrition Facts

Serving Size 96g (3.4 oz)
Amount per Serving
Calories 439% of calories from fat
 % Daily Value *
Total Fat 0g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 22mg 1%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 9%
Sugars g
Protein 3g
Vitamin A 76% Vitamin C 17%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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