Heat vinegar, salt, and lime juice in a small pan. Turn off heat, add Splenda and allow to cool a bit.
Toss vegetable ingredients together in a large bowl. Add the olive oil to the vinegar mix and pour over vegetables while tossing. Store, covered, in the refrigerator for at least 2 hours. Overnight is better.
Makes about 8 (1 cup) servings.
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|Serving Size: 1 Serving (188g)|
|Recipe Makes: 8|
|Calories from Fat: 18 (19%)|
|Amt Per Serving||% DV|
|Total Fat 2g||3 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 116.5mg||4 %|
|Potassium 349.8mg||9 %|
|Total Carbohydrate 19.4g||6 %|
|Dietary Fiber 3.9g||16 %|
|Sugars, other 15.5g|
|Protein 2.2g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 94
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