Roman Corn Salad

Roman Corn Salad

Serves 6 (1/2 cup)

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

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.

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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