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.'"

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PREP TIME	15 Min
READY IN	15 Min

SERVINGS

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Servings
USMETRIC

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

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.