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    Mediterranean Corn Salad


    Source of Recipe


    JoAnna M. Lund


    Recipe Introduction


    Serves 4 (3/4 cup)


    List of Ingredients


    • 2 cups (one 16-ounce can) canned whole-kernel corn, rinsed and drained
    • 1/4 cup (1 ounce) sliced olives
    • 3/4 cup (3 ounces) shredded Kraft reduced-fat mozzarella cheese
    • 2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley flakes
    • 1 teaspoon dried basil
    • 1 cup choped fresh tomatoes
    • 1/4 cup Kraft Fat Free Italian Dressing


    Instructions


    1. In a large bowl, combine corn, olives, mozzarella cheese, parsley, basil, and tomatoes. Add Italian dressing. Mix gently to combine. Cover and refrigerate for at least 1 hour. Gently stir again just before serving.


    Final Comments


    Each serving equals:
    HE: 1 Bread, 1 Protein, 1/2 Vegetable, 1/4 Fat, 8 Optional Calories
    ****************************************
    156 Calories, 4gm Fat, 9gm Protein, 21gm Carbohydrate,
    377mg Sodium, 160mg Calcium, 3gm Fiber
    ****************************************
    DIABETIC: 1 Starch, 1 Meat, 1/2 Vegetable, 1/2 Fat

    "Corn... On & Off the Cob Cookbooklet, page 19."
 

 

 

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