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Posts: 3,174
2/26/09 4:19 P

Ok I made this, but I wasn't exactly thrilled with it. It was ok, just not as flavorful as the kind I grew up with. I will have to work on it more, I think it needed vinegar and splenda maybe.

current weight: 152.0

252 214.5 177 139.5

102

Posts: 3,174
6/26/08 8:11 P

This sounds so good. I really really want to try it!

current weight: 152.0

252 214.5 177 139.5

102

Posts: 930
6/9/08 8:35 P

That should be f/f (fat free) Italian Dressing

Posts: 930
6/9/08 8:34 P

Zucchini Bean Salad serves 6 (3/4 cup)
From Make a Joyful Table

2 1/4 cups chopped unpeeled zucchini
1/2 cup chopped green bell pepper
1/3 cup chopped onion
10 oz. (one 16 oz. can) red kidney bean, rinsed and drained
1/4 cup (3/4 oz) grated Kraft f/f Parmesan cheese
1 tabl. chopped fresh parsley or 1 tsp. dried parsley flakes
1/8 tsp. black pepper
1/3 cup Kraft f/ Italian Dressing

In a large bowl, combine zucchini, green pepper, and onion. Add kidney beans, Parmesan cheese, parsley, and black pepper. Mix well to combine. Stir in Italian dressing. Cover and refrigerate for at least 2 hours. Gently stir again just before serving.

Each serving equals:
HE: 1 protein, 1 veg, 7 opt calories

64 calories, 0 fat, 3g protein, 13g carbo, 193mg sodium, 22mg calcium, 4g fiber

Diabetic: 1 meat, 1 veg, 1/2 starch