Confetti Summer Salad
9 Mar 2011
|Zucchini||1⁄2 Medium, halved lengthwise and cut into 1/4 inch slices to make 1/4 cup|
|Sweet yellow pepper||1 Medium, cut into thin strips to make 3/4 cup|
|Sweet red pepper||1 Medium, cut into thin strips to make 3/4 cup|
|Green onions||2 Medium, sliced to make 1/4 cup|
|Canned whole kernel corn||16 Ounce, drained (1 Can)|
|Tomatoes||2 Medium, seeded and chopped to make 1 1/2 cups|
|Reduced calorie italian salad dressing||1⁄2 Cup (8 tbs)|
|Hot salsa||1⁄2 Cup (8 tbs)|
1. Combine zucchini, sweet peppers, onion, corn, tomatoes, salad dressing, and salsa in a large bowl.
2. Cover and chill 4 to 24 hours, stirring occasionally. If desired, serve salad on radicchio leaves or garnish with purple flowering kale.
Cook Time:20 Minutes
Confetti Summer Salad Recipe