Zesty Veggie Salad

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* Exported from MasterCook *

 

Zesty Veggie Salad

 

Recipe By : Taste of Home's Light & Tasty, Premiere Issue 2001, p. 21

Serving Size : 6 Preparation Time :0:00

Categories : Salads, Vegetable Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 medium peeled cucumbers -- 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 or cider vinegar

1 tablespoon lemon juice

2 teaspoons sugar

1 teaspoon grated lemon peel -- up to 2

1/8 teaspoon pepper

 

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.

 

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