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Zesty Veggie Salad Recipe

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"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."
TOTAL TIME: Prep: 15 min. + chilling
MAKES:6 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 6 servings


  • 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

Nutritional Facts

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


  1. 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.
Originally published as Zesty Veggie Salad in Light & Tasty February/March 2001, p21

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