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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."
  • Total Time
    Prep: 15 min. + chilling
  • Makes
    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

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.

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  • bnnybtt
    Jun 17, 2007

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