---------- 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