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1 Tbsp. diet margarine
2 c. diagonally sliced carrots
2 c. snap beans, broken into 1
inch pieces
2 c. sliced summer squash
1 c. sliced onion
1/2 tsp. salt
dash of pepper

Melt the margarine in a nonstick skillet. Add the
vegetables and salt. Cover the pan and cook the vegetables,
stirring occasionally, 10 to 15 minutes until they are crisp- 
tender. Season with the pepper according to your taste and
serve the vegetables hot. Makes 6 servings, 48 calories each.

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