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Ingredientes
- 2 c. roasted red peppers cut into 1" pcs
- 2 c. celery finely diced
- 2 c. zucchini cut into 1/2-inch
- Â Â cubes, parboiled for 1 minute
- 2 c. corn cooked or possibly frzn
- Â Â kernels, thawed
- 2 x cloves garlic parboiled, chopped
- 1/2 c. nonfat mayonnaise
- Â Â Lemon juice to taste
- Â Â Dijon mustard to taste
- Â Â Salt and freshly grnd black pepper to
- Â Â taste
Direcciones
- Combine the peppers, celery, zucchini and corn.
- Mash the garlic with the mayonnaise, and season to taste with lemon juice, mustard, salt and freshly grnd black pepper.
- Combine vegetables with dressing.
- Yield: 4 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 225g | |
| Recipe makes 4 servings | |
| Calories 260 | |
| Calories from Fat 211 | 81% |
| Total Fat 23.91g | 30% |
| Saturated Fat 3.35g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 208mg | 9% |
| Potassium 461mg | 13% |
| Total Carbs 11.88g | 3% |
| Dietary Fiber 3.2g | 11% |
| Sugars 4.51g | 3% |
| Protein 2.5g | 4% |
