Guest guest Posted July 22, 2002 Report Share Posted July 22, 2002 xpost (elf) * Exported from MasterCook * Farmer`s Market Salad Recipe By :Weight Watchers Serving Size : 2 Preparation Time :0:00 Categories : 2Light Meals Sandwiches Vegetarian {Posted} Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium zucchini 1 Teaspoon fresh lemon juice 1/8 Teaspoon table salt 1 piece corn on the cob -- shucked 1 medium tomato -- coarsely chopped 1 Tablespoon red onion -- coarsely chopped 3 Tablespoons low-fat vinaigrette 1 small wheat pita -- pocketless feta cheese (optional) Trim ends of zucchini. Using a cheese planer, thinly slice zucchini horizontally into long ribbons. With a knife, cut ribbons in half lengthwise to make long strips. Toss zucchini with lemon juice and salt; set aside on paper towels. Cut kernels from corn and place in microwave-safe bowl. Microwave corn kernels on high for 1 minute just to remove 'rawness' (corn should still be crisp). Gently combine corn, tomato, onion and half of vinaigrette. Toast pita bread and cut into bite-size triangles. To serve, mound zucchini and pita triangles on each serving plate; top with corn mixture. Drizzle remaining vinaigrette over salad and serve. Prep Time | 20 min Cook Time | 2 min Level of Difficulty | Easy Description: " light meals | 2 POINTS " Source: " WW online " S(Archived): " 2002-07-22 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 176 Calories; 4g Fat (20.1% calories from fat); 6g Protein; 32g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 398mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates. NOTES : light meals | For a heartier version of this high-fiber summer salad, crumble two tablespoons of reduced-fat feta cheese on top. Nutr. Assoc. : 0 0 0 0 0 0 1692 58546 0 Quote Link to comment Share on other sites More sharing options...
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