Confetti Summer Salad

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.

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  • Makes: 6 servings
  • Prep: 15 mins
  • Chill: 4 hrs
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Confetti Summer Salad
Ingredients
1/2
medium zucchini, halved lengthwise and cut into 1/4-inch slices (1/4 cup)
1
medium sweet yellow pepper, cut into thin strips (3/4 cup)
1
medium sweet red pepper, cut into thin strips (3/4 cup)
2
medium green onions, sliced (1/4 cup)
1
15 ounce can whole kernel corn, drained
2
medium tomatoes, seeded and chopped (1-1/2 cups)
1/2
cup reduced-calorie Italian salad dressing
1/2
cup hot salsa
 
Radicchio leaves or purple flowering kale (optional)
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 Facts (Confetti Summer Salad)
    Per serving:
  • 85 kcal cal.,
  • 3 g fat
  • (0 g sat. fat,
  • 1 mg chol.,
  • 310 mg sodium,
  • 16 g carb.,
  • 2 g fiber,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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