ZESTY VEGGIE SALAD

Zesty Veggie Salad image

"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."

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 12

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 zest
1/8 teaspoon pepper

Steps:

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 zest and pepper; shake well. Pour over vegetables. Cover and refrigerate for at least 2 hours.

Nutrition Facts : Calories 85 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 277mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges