Zesty Veggie Salad

Name: Zesty Veggie Salad
Prep time: 15 min
Total time: 15 min
Yield: 6 servings.
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 zest; 1/8 teaspoon pepper

"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."

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 zest
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 zest and pepper; shake well. Pour over vegetables. Cover and refrigerate for at least 2 hours.

Nutrition Facts

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

Originally published as Zesty Veggie Salad in Light & Tasty Premiere 2001