Unlike many other poppy seed dressings, the one used in this fresh vegetable salad is sweet and sour.

　　

Ingredients

serves 6, 1/2 cup per serving

　　

Salad

1 small unpeeled zucchini (about 4 ounces), cut crosswise into 1/8-inch slices

　　1/2 medium red, yellow, or orange bell pepper, chopped

　　1/2 cup preshredded carrots

　　1/2 cup grape tomatoes, halved

　　1/2 cup frozen corn, thawed

　　1/4 medium red onion, sliced into rings and quartered (about 1/2 cup)

　　

Dressing

2 tablespoons sugar

　　2 tablespoons plain rice vinegar

　　2 tablespoons water

　　2 teaspoons olive oil (extra-virgin preferred)

　　1 teaspoon poppy seeds

　　

Step 1

In a medium bowl, toss together all the salad ingredients.

　　

Step 2

In a small bowl, whisk together the dressing ingredients. Pour over the salad. Stir gently to coat. Cover and refrigerate for 30 minutes to 1 hour, stirring occasionally.

　　

nutrition information

Step 3

(Per Serving)

　　

Step 4

Calories: 61

　　

Step 5

Total Fat: 2.0g

　　

Step 6

Saturated: 0.5g

　　

Step 7

Trans: 0.0g

　　

Step 8

Polyunsaturated: 0.5g

　　

Step 9

Monounsaturated: 1.0g

　　

Step 10

Cholesterol: 0mg

　　

Step 11

Sodium: 12mg

　　

Step 12

Carbohydrates: 11g

　　

Step 13

Fiber: 1g

　　

Step 14

Sugars: 7g

　　

Step 15

Protein: 1g

　　

Step 16

Dietary Exchanges

　　

Step 17

1/2 Starch

　　

Step 18

1 Vegetable

　　

Step 19

1/2 Fat

　　American Heart Association Quick & Easy Meals