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Crunchy Veggie Toss Recipe


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     Crunchy Veggie Toss

Category   Salads - Soups - Sidedishes
Sub Category   Raw
Servings   12
Preptime   5 mi.

1 lb. carrots, julienned
1 pkg (16 oz) frozen, thawed French-style green beans
2 can (15 oz. each) garbanzo beans, rinsed and drained
2 cans (8 oz. each) sliced water chestnuts, drained
1 can (14 oz) bean sprouts, drained
1 c. slivered almonds
1 bottle (8 oz. ) Italian or vinegar/oil salad dressing (I like with raspberry vin.)

In a bowl, combine the first five ingredients; mix well. Add the almonds and salad dressing; toss to coat. Cover and refrigerate for 4 hours before serving
3/4 c. serving- 194 calories 5 g fat-1 g sat. 1 mg cholesterol 524 mg sodium 31 g carbs 8 g fiber 7 g protein

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