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Zesty Veggie Salad

SUBMITTED BY: Gloria Wall

"'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.'"
PREP TIME  15 Min
READY IN  15 Min

SERVINGS

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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-style dressing
  • 2 tablespoons white wine vinegar or cider vinegar
  • 1 tablespoon lemon juice
  • 2 teaspoons sugar
  • 1 teaspoon grated lemon peel
  • 1/8 teaspoon pepper

DIRECTIONS

  1. 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.

FOOTNOTE

  • 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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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 30, 2008 by Jacki
Really good salad, and really quick. I did not use any green peppers, but I used green onion.... MORE


 
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