1. Place vegetables in mixing bowl and toss together. Hand tear the mint and basil leaves and add to vegetables with coriander leaves. Add enough dressing to coat well. Chill before serving. 2. Place salad on serving platter and scatter with peanuts. Dressing: Place sugar and water in a small bowl and stir until sugar dissolves. Add other ingredients and stir to combine. Per serving: 168 Calories (kcal); 5g Total Fat; (24% calories from fat); 5g Protein; 29g Carbohydrate; 4mg Cholesterol; 38mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (213g)|
|Recipe Makes: 1 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 2780.7mg||96 %|
|Potassium 151.9mg||4 %|
|Total Carbohydrate 29.9g||9 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 29.7g|
|Protein 2.1g||3 %|
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Calories per serving: 124
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