This bright array of color is an easy-to-make, tasty, and very satisfying salad. You can prepae and refrigerate it for a few hours before serving. Try it as part of a salad plate with Pumpkin Salad and the Roasted and Rustic Sweet Peppers. It could also be served as part of brunch with Scrambled Mexican Tofu and salsa. Makes 4 cups. Serves 4 to 6. In a large bowl. combine all the ingredients. Toss well and season to taste with freshly ground black pepper and salt. Serving size = 1 cup, 175 calories, 0.8 gram fat, 0 milligrams cholesterol, 30.6 milligrams sodium without added salt Recipe by: Eat More, Weigh Less, by Dean Ornish, page 170 Posted to fatfree digest by Kathleen
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|Serving Size: 1 Serving (225g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 9 (5%)|
|Amt Per Serving||% DV|
|Total Fat 1g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 10.3mg||0 %|
|Potassium 338.6mg||9 %|
|Total Carbohydrate 33.9g||10 %|
|Dietary Fiber 4.4g||18 %|
|Sugars, other 29.6g|
|Protein 6.5g||9 %|
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Calories per serving: 167
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