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Zesty Veggie Salad

 Zesty Veggie Salad
"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."
6 ServingsPrep: 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 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.