MARINATED VEGETABLE SALAD WITH POPPY SEED DRESSING

Marinated Vegetable Salad with Poppy Seed Dressing image

Yield serves 6, 1/2 cup per serving

Number Of Ingredients 11

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1 small unpeeled zucchini (about 4 ounces), cut crosswise into 1/8-inch slices
1/2 medium red, yellow, or orange bell pepper, chopped
1/2 cup preshredded carrots
1/2 cup grape tomatoes, halved
1/2 cup frozen corn, thawed
1/4 medium red onion, sliced into rings and quartered (about 1/2 cup)
2 tablespoons sugar
2 tablespoons plain rice vinegar
2 tablespoons water
2 teaspoons olive oil (extra-virgin preferred)
1 teaspoon poppy seeds

Steps:

In a medium bowl, toss together all the salad ingredients.
In a small bowl, whisk together the dressing ingredients. Pour over the salad. Stir gently to coat. Cover and refrigerate for 30 minutes to 1 hour, stirring occasionally.
(Per Serving)
Calories: 61
Total Fat: 2.0g
Saturated: 0.5g
Trans: 0.0g
Polyunsaturated: 0.5g
Monounsaturated: 1.0g
Cholesterol: 0mg
Sodium: 12mg
Carbohydrates: 11g
Fiber: 1g
Sugars: 7g
Protein: 1g
Dietary Exchanges
1/2 Starch
1 Vegetable
1/2 Fat