Mixed Summer Vegetable Salad
Store-bought non-fat salad dressing makes this salad as simple as can be. Crunchy vegetables make it tasty and low in fat.
Yield
6 servingsPrep
60 minCook
5 minReady
65 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
corn
fresh or frozen |
|
| 1 | cup |
green beans
julienned |
|
| 1 | cup |
carrots
julienned |
|
| 1 | cup |
zucchini
julienned |
|
| 1 | cup |
yellow summer squash
julienned |
*
|
| ½ | cup |
onions
mild, thinly sliced |
|
| 1 | cup |
salad dressing, fat-free
oil-free |
* |
| 1 | x |
black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
corn
fresh or frozen |
|
| 237 | ml |
green beans
julienned |
|
| 237 | ml |
carrots
julienned |
|
| 237 | ml |
zucchini
julienned |
|
| 237 | ml |
yellow summer squash
julienned |
*
|
| 118 | ml |
onions
mild, thinly sliced |
|
| 237 | ml |
salad dressing, fat-free
oil-free |
* |
| 1 | x |
black pepper
to taste |
*
|
Directions
Bring a medium pot of water to a boil.
Drop in corn, beans, and carrots; cook for 3 minutes.
Drain vegetables and plunge into cold water.
Drain again and place in a large bowl.
Add remaining ingredietns and toss to mix well.
Refrigerate for 1 hour to blend flavors.
