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Prep 10min
Total10min
Servings4
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Ingredients
2
medium carrots, shredded (1 1/2 cups)
1
medium bell pepper, chopped (1 cup)
1
small zucchini, shredded (1 cup)
1/4
cup fat-free Italian dressing
1/4
teaspoon pepper
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Steps
1
Mix all ingredients in glass or plastic bowl. Refrigerate any remaining salad no longer than 48 hours.
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All bell peppers are a top-notch source of vitamins A and C, but the red and yellow varieties have the most nutrients—more than twice the vitamin C as green!
Add even more zing to this veggie salad by adding a tablespoon of balsamic vinegar to the dressing.
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Nutrition Facts
Serving Size:1 Serving
Calories
25
Calories from Fat
0
Total Fat
0g
Saturated Fat
0g
Cholesterol
0mg
Sodium
210 mg
Potassium
240 mg
Total Carbohydrate
7 g
Dietary Fiber
2 g
Protein
1 g
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
54%
54%
Calcium
2%
2%
Iron
2%
2%
Exchanges:
1 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.
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