 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
|
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. 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 salad dressing |
2 tablespoons white wine vinegar |
1 tablespoon lemon juice |
2 teaspoons sugar |
1 to 2 teaspoons 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. Yield: 6 servings.
|
|