tossed salad with vegs and beans

[Guest guest]

here's another easy main dish salad that uses broccoli

 

 

* Exported from MasterCook *

 

Tossed Salad with Vegetables and Beans

 

Recipe By :Variation tested by Hanneman 2000

Serving Size : 2 Preparation Time :0:05

Categories : Salads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup sliced carrot -- raw or blanched

1/4 cup chopped broccoli -- raw or blanched

1/2 cup cooked navy beans

4 tablespoons red onion slices

2 tablespoons reduced calorie salad dressing (15 cals per tbs)

2 cups torn spinach and lettuce

salt and pepper

2 1 oz slices italian bread

 

Toss carrots, broccoli, navy beans and slivered red onion with the dressing.

Serve on top of a bed of mixed greens such as romaine lettuce and spinach. Add a

grinding of salt and pepper. Serve with a slice of crusty bread. -Pat

 

VARIATION: Replace beans with cooked brown rice.

 

Source:

" BH & G New Dieter's Cookbook 1992:21 "

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Per Serving (excluding unknown items): 179 Calories; 3g Fat (14.3% calories from

fat); 8g Protein; 31g Carbohydrate; 5g Dietary Fiber; 1mg Cholesterol; 317mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1/2 Fat; 0

Other Carbohydrates.

 

NOTES : Easy salad to make. May use good quality frozen broccoli.

Nutr. Assoc. : 0 0 0 0 292 1423 0 0

 

 

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