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Calico Cucumber Salad




Source of Recipe


JoAnna M. Lund






Recipe Introduction


Evelyn Sharpi, Pittsburge, PA, sent a cucumber salad to "lighten up". The cucumber and corn combination is not one I would have thought of putting together, but the flavor combination is wonderful. Don't turn your nose up at this one because it sounds strange. This light and refreshing salad has quickly become a favorite of mine.
Serves 6 (3/4 cup)





List of Ingredients



• 2 cups Frozen whole-kernel corn, thawed
  
• 2 3/4 cup thinkly-sliced cucumber
  
• 1/4 cup finely-chopped onion
  
• 1/2 cup fat-free mayonnaise
  
• 2 tablespoons white vinegar
  
• 1 tablespoon granular Splenda
  
• 1/4 teaspoon black pepper
  
• 1 teaspoon dried parsley flakes
  






Instructions



1. In a large bowl combine corn, cucumber and onion. In a small bowl combine mayonnaise, vinegar, Splenda, black pepper and parsley flakes. Add mayonnaise mixture to vegetable mixture. Toss gently to combine. Cover and refrigerate at least 30 minutes.
   






Final Comments


Each serving equals:
HE: 1 Vegetable, 2/3 Bread, 14 Optional Calories
**********************************************************
76 Calories, 1gm Fat, 2gm Protein,
15gm Carbohydrate, 150mg Sodium
**********************************************************
DIABETIC: 1 Starch

"Healthy Exchanges Food Newsletter, October 1994, pg. 4."