Confetti Summer Salad
Recipe from
Better Homes and Gardens
Made with bottled reduced-fat dressing, this versatile side-dish salad is low in fat and calories. For a main-dish version, stir in a can of black beans--rinsed, and drained.
Servings:
Makes 6 to 8 side-dish servings.
Prep Time:
15 mins
Total Time:
4 hrs 15 mins
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Ingredients
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1/2 mediumzucchini, halved lengthwise and cut into 1/4-inch slices (1/4 cup)see savings
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1 mediumsweet yellow pepper, cut into thin strips (3/4 cup)see savings
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1 mediumsweet red pepper, cut into thin strips (3/4 cup)see savings
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2 mediumgreen onions, sliced (1/4 cup)see savings
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1 15- to 16-ounce canwhole kernel corn, drainedsee savings
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2 mediumtomatoes, seeded and chopped (1-1/2 cups)see savings
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1/2 cupreduced-calorie Italian salad dressingsee savings
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1/2 cuphot salsasee savings
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Radicchio leaves or purple flowering kale (optional)see savings
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Directions
1.
Combine zucchini, sweet peppers, onion, corn, tomatoes, salad dressing, and salsa in a large bowl. Cover and chill 4 to 24 hours, stirring occasionally. If desired, serve salad on radicchio leaves or garnish with purple flowering kale. Makes 6 to 8 side-dish servings.
Nutrition information
Per serving: Calories 85, Total Fat 3 g, Saturated Fat 0 g, Cholesterol 1 mg, Sodium 310 mg, Carbohydrate 16 g, Fiber 2 g, Protein 2 g. Daily Values: Vitamin A 20%, Vitamin C 112%, Calcium 0%, Iron 0%. Exchanges: Vegetable .5, Starch .5, Fat .5.
Percent Daily Values are based on a 2,000 calorie diet
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