Recipe by Cooking Light December 1998

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Yield:
8 servings (serving size: 1 cup)
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Ingredients

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Directions

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  • Combine the first 5 ingredients in a large bowl. Combine vinegar, ginger, and oil, and stir well with a whisk. Pour dressing over salad, tossing gently to coat.

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Nutrition Facts

33 calories; calories from fat 38%; fat 1.4g; saturated fat 0.2g; mono fat 0.5g; poly fat 0.6g; protein 1.5g; carbohydrates 4.2g; fiber 1.8g; iron 1.1mg; sodium 10mg; calcium 36mg.
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