Unlike many other poppy seed dressings, the one used in this fresh vegetable salad is sweet and sour.
Recipe information
Yield
serves 6, 1/2 cup per serving
Ingredients
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
Need to make a substitution?
Preparation
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