---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Mixed Vegetable Salad (Lf)
 Categories: Low-Fat, Mcdougall, Salads, Vegan
      Yield: 6 Servings
 
      1 c  Corn kernels
      1 c  Green beans; julienned
      1 c  Carrots; julienned
      1 c  Zucchini; julienned
      1 c  Yellow squash; julienned
    1/2 c  Onions; mild, thinly sliced
      1 c  Oil-free salad dressing
           Pepper; black to taste

  Bring a medium pot of water to a boil. Drop in corn, beans, and
  carrots; cook for 3 minutes. Drain vegetables and plunge into cold
  water. Drain again and place in a large bowl. Add remaining
  ingredietns and toss to mix well. Refrigerate for 1 hour to blend
  flavors.
  
  Note:

  Store-bought non-fat salad dressing makes this salad as simple as
  can be. Crunchy vegetables make it tasty and low in fat.
  
  Recipe by Low Fat, Fabulous and Fit by Mary McDougall

  Recipe FROM: Vegetarian Times, May 1993

  Recipe FROM: Sue Smith, S.Smith34, Jun 16, 1994

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