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Zesty Veggie Salad Recipe

100% would make again

"This colorful blend of vegetables has been a family favorite for years," tells Buxton, North Carolina cook Gloria Wall. "I like to pair the salad with seafood."

This recipe is:

Healthy

Quick

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6 Servings
Prep: 15 min. + chilling

Ingredients

2 medium cucumbers, peeled, seeded and chopped
2 medium carrots, finely chopped
1 cup fresh or frozen corn
1 cup chopped sweet onion
3/4 cup chopped green pepper
3/4 cup chopped sweet red pepper
3/4 cup fat-free Italian salad dressing
2 tablespoons white wine vinegar
1 tablespoon lemon juice
2 teaspoons sugar
1 to 2 teaspoons grated lemon peel
1/8 teaspoon pepper

Directions

In a large bowl, combine the first six ingredients. In a jar with a tight-fitting lid, combine the salad dressing, vinegar, lemon juice, sugar, lemon peel and pepper; shake well. Pour over vegetables. Cover and refrigerate for at least 2 hours. Yield: 6 servings.

Nutritional Analysis: One serving (3/4 cup) equals 85 calories, trace fat (trace saturated fat), 0 cholesterol, 277 mg sodium, 20 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchanges: 2 vegetable, 1/2 starch.

Zesty Veggie Salad published in Light & Tasty February/March 2001, p21

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