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Hungarian Salad -- e-w

Source of Recipe

Quick Cooking 2002 � D. Wasson; Tulsa, OK
Hungarian Salad -- e-w
Serves: 8

1 10-oz. pkg. frozen mixed vegetables, thawed
1 c. fresh cauliflowerets
1/4 c. sliced stuffed olives
1/2 c. sliced green onions
1/4 c. canola oil
3 T. white vinegar
1 Tsp. garlic salt
1/4 tsp. pepper

In a bowl, combine the first 4 ingredients. In a small bowl, whisk remaining dressing ingredients. Pour over vegetable mixture and toss to coat. Serve with a slotted spoon.

One 1/2-cup serving equals 94 calories�8 gm fat (1 gm saturated)�0 cholesterol�350 mg sodium, 6 gm carbohydrate�2 gm fiber�2 gm protein +++EXC: 1-1/2 fat�1 vegetable +++WWP: 2