In a large bowl, combine the salad ingredients. Refrigerate. For dressing, whisk the vinegar and mustard in a small bowl. Whisk in remaining ingredients. Refrigerate for at least 30 minutes. stir well before serving with the salad. Yield: 8 servings. Makes 3/4 cup dressing. Diabetic Exchange: one serving with 1 Tbsp. dressing, prepared with light sour cream and without added salt : 1 1/2 fat, 1 vegetable 101 calories, 20 mg. sodium, 0 mg. cholesterol, 9 gr. fat, 7 gr. carbohydrate. Submitteed by Lucy Meyring, Walden, Colorado MC formatting by firstname.lastname@example.org Recipe by: Taste of Home Magazine, Dec/Jan 94, p. 32 Posted to MC-Recipe Digest V1 #473 by Roberta Banghart
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|Serving Size: 1 Serving (249g)|
|Recipe Makes: 8|
|Calories from Fat: 62 (63%)|
|Amt Per Serving||% DV|
|Total Fat 6.9g||9 %|
|Saturated Fat 0.9g||5 %|
|Monounsaturated Fat 4g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 1.4mg||0 %|
|Sodium 35.3mg||1 %|
|Potassium 491.6mg||13 %|
|Total Carbohydrate 8.5g||3 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 4.7g|
|Protein 2.4g||3 %|
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Calories per serving: 98
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