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Salads and Dressings: Cold Vegetable Salad

Ingredients

1 each (14.5 oz.) can French style green beans, (no salt added), drained
1 each (15.5 oz.) can shoe peg corn, drained
1 each (9 oz.) pkg. frozen baby green peas, strained
1 each (4 oz.) jar red pimentos, drained
1 C. finely chopped green pepper
1 C. finely chopped celery
1/2 C. finely chopped onion
1 C. white vinegar
3/4 C. Splenda
1 T. water
1/4 C. olive oil or canola oil

Directions

Bring vinegar, Splenda, oil, and water to a boil. Remove from heat and pour over vegetables. Chill overnight.

Serves: 8

Exchanges or food group servings: 1 STARCH, 1 VEG, 1 1/2 FAT

Nutrients per serving: CALS 180; PROTEIN 4.1g; CARBS 24g; FIBER 4.3g; TOT FAT 7.7g; SAT FAT 1.0g; SODIUM 239mg

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