[recipe] Crunchy Veggie Toss

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Crunchy Veggie Toss

(vegan, but makes alot)

 

1 pound carrots, julienned

1 package (16 oz) frozen French-style green beans, thawed

2 cans (15oz each) garbanzo beans, rinsed and drained

2 cans (8oz each) sliced water chestnuts, drained

1 can (14oz) bean sprouts, drained

1 cup slivered almonds, toasted

1 bottle (8oz) Italian or vinegar and oil salad dressing

 

In a bolw, combine the first five ingredients; mix well. Add the

almonds and

salad dressing; toss to coat. Cover and refrigerate for 4 hours

before serving.

Yield: 12 servings.

 

Nutritional Analysis: one 3/4 cup serving (prepared with fat-free

Italian

dressing) equals 194 calories, 5g fat (1g saturated fat), 1mg

cholesterol,

524mg sodium, 31g carbohydrate, 8g fiber, 7g protein.

Diabetic Exchanges: 2 starch, 1 fat.

 

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you to be

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