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    You are in: Home / Recipes / Rainbow Veggie Cheese Lovers Recipe
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    Rainbow Veggie Cheese Lovers

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on August 11, 2009

      FANTASTIC! What a great mix. I used olive oil instead of butter, and added some spice (Cayenne pepper and a bit of salt). My husband wont eat cheese, so I made his without, and it was still great. I didn't have a fresh tomato when first making this, so I used canned diced tomatoes with jalepenos. Wow. It gives a great kick (drain well). This can easily serve as a side dish, or a great topping for some whole wheat pasta. Reheats well too -- great for spicing up some leftover chicken and/or rice. Thanks for a healthy, and beautiful dish.

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    • on July 11, 2009

      I'm a big fan of summer squash and this was heavenly! I made this just as written, adding only a bit of salt. Very tasty and colorful. i just loved the queso fresco and cilantro topping. Thanx for an awesome new way to use summer squash!

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    • on April 28, 2008

      Used roma tomatoes for this recipe & took the time to hunt down some queso! Such an easy recipe, & the salad is not only tasty but eye-appealing, as well! Delivered it to a neighbor after doing my usual taste test, 7 since others almost always ask for the recipe, I had a copy in my hand for her! Thanks for sharing your great recipe! [Made & reviewed for one of my adoptees in this Spring's Pick-A-Chef]

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    Nutritional Facts for Rainbow Veggie Cheese Lovers

    Serving Size: 1 (164 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 56.0
     
    Calories from Fat 20
    36%
    Total Fat 2.3 g
    3%
    Saturated Fat 1.3 g
    6%
    Cholesterol 5.0 mg
    1%
    Sodium 34.1 mg
    1%
    Total Carbohydrate 8.3 g
    2%
    Dietary Fiber 2.4 g
    9%
    Sugars 4.1 g
    16%
    Protein 2.6 g
    5%

    The following items or measurements are not included:

    queso fresco

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