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Zesty Veggie Salad

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.'"

Rate/Review | Read Reviews (5)

Prep Time:
15 Min

Ready In:
15 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 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-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.

Footnotes

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.