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MMMMM--------------------------DRESSING------------------------------- 1/2 tb Olive oil 1 1/2 tb Cider vinegar 1 1/2 tb Balsamic vinegar 1 tb Water Salt and black pepper; -freshly ground 1) Cut lettuce into 1/4-inch pieces, making crosswise rows. Toss with the avocados (if desired), grapes, carrots, tomatoes and ham in a salad bowl for family style service (see tip). 2) Combine ingredients for the dressing. Drizzle on the salad and toss to coat. Serve at once. PER SERVING: without avocado 100 cals, 20% cff (2.5g total). 15g carbs (3g fiber), 363 mg sodium, 7g protein. -est by publisher. PER SERVING with avocado: 231 cals, 8g fat (29%cff) -est by MasterCook. LF TIP: Reverse the portions traditionally used to prepare salad dressing. Instead of 3 oil to 1 vinegar, use 3 vinegar to 1 oil. Vary the vinegars or use herb-infused vinegars. Substitute or combine with lemon or other juice. PRESENTATION TIP: Arrange the diced vegetables in colorful wedges on individual plates. Drizzle the dressing on the salad without tossing. NOTES : "Cobb salad is always different, depending upon your part of the country. You can add anything you like; just cut the ingredients into small pieces." --LF Recipe by: Lynn Fischer, Lowfat Cooking for Dummies Posted to EAT-LF Digest by PatHanneman
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|Serving Size: 1 Serving (40g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0.2mg||0 %|
|Potassium 22mg||1 %|
|Total Carbohydrate 2g||1 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 1.9g|
|Protein 0.1g||0 %|
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Calories per serving: 8
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