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Marinated Vegetable Salad


1 cup sliced fresh mushrooms
3/4 cups cherry tomatoes; cut in halves
1/2 cup avocado; optional
--cut into chunks
1/2 cup sliced ripe dives
1/3 cup chopped red onion
3 tablespoons red wine vinegar
2 tablespoons olive oil
1 tablespoon chopped fresh parsley
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon dried basil
3 cups cooked rice; cooled
red onion rings; for garnish

1. In shallow bowl, combine mushrooms, tomatoes, avocado, olives and onion.

2. In medium jar with lid, combine vinegar, oil, parsley, sugar, salt and basil. Shake mixture well. Pour over vegetables. Cover and chill 2 to 3 hours. Add rice; toss lightly. Garnish with red onion rings.

Per serving: About 141 cal 2g pro, 21 g car, 5 g fat, 29% cal from fat, 23 mg choL 142 mg sod, 1 g fiber.

Busted by Gail Shermeyer <>

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Contributor: Womans Day Low-Fat Meals, Summer 97

Yield: 8 servings

Preparation Time: 0:00

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