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    Roman Corn Salad


    Source of Recipe


    JoAnna M. Lund


    Recipe Introduction


    Serves 6 (1/2 cup)


    List of Ingredients


    • 1/3 cup Kraft Fat Free Italian Dressing
    • 2 tablespoons Kraft fat-free mayonnaise
    • 1 teaspoon Splenda granular
    • 2 cups chopped unpeeled zucchini
    • 2 cups frozen whole-kernel corn, thawed
    • 1/4 cup (one 2-ounce jar) chopped pimiento, drained


    Instructions


    1. In a medium bowl, combine Italian dressing, mayonnaise, and Splenda. Add zucchini, corn, and pimiento. Mix well to combine. Cover and refrigerate for at least 30 minutes. Gently stir again just before serving.


    Final Comments


    HINT: Thaw corn by placing in a colander and rinsing under hot water for one minute.

    Each serving equals:
    HE: 2/3 Bread, 2/3 Vegetable 11 Optional Calories
    ****************************************
    68 Calories, 0gm Fat, 2gm Protein, 15gm Carbohydrate,
    185mg Sodium, 8mg Calcium, 2gm Fiber
    ****************************************
    DIABETIC: 1 Starch

    "Corn... On & Off the Cob Cookbooklet, page 14."
 

 

 

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