Green Bean-Carrot Salad Healthy Exchanges Cookbook p.74
I know that you know that green beans and carrots are supposed to be good for you. But this salad combo will make you shout from the rooftops that they're good-tasting too! ~ Serves 8 (2/3 cup)
2 cups (one 16-ounce can) canned green beans, rinsed and drained 2 cups (one 16-ounce can) canned sliced carrots, rinsed and drained 1/4 cup thinly sliced white onion 1/4 cup chopped green bell pepper 1/2 cup chopped celery 2 tablespoons snipped fresh parsley 1/3 cup white vinegar Sugar substitute to equal 4 teaspoons sugar 4 teaspoons vegetable oil 1/2 teaspoon dry mustard or 1 teaspoon prepared mustard 1/4 teaspoon lemon pepper
In a medium bowl, combine green beans, carrots, onion, green pepper, celery, and parsley. In covered jar combine vinegar, sugar substitute, vegetable oil, mustard, and lemon pepper. Shake well. Pour mixture over vegetables. Stir to coat. Cover and refrigerate for several hours.
Each serving equals: HE: 1 1/4 Ve, 1/2 Fa, 2 OC 42 Calories, 2 gm Fa, 1 gm Pr, 5 gm Ca, 180 mg So, 1 Fi DIABETIC: 1 Ve, 1/2 Fa
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