| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | 4 | Servings | ||
INGREDIENTS
| 1 | t | Olive oil |
| 1 | T | Fat-free Italian dressing |
| 1 | T | Lemon juice |
| 1 | c | Thawed frozen corn |
| 1 | Tomato, finely chopped | |
| 2 | Red chilli peppers, minced | |
| 2 | Cloves garlic, minced | |
| 2 | T | Snipped fresh flat leaf |
| parsley |
INSTRUCTIONS
To make dressing: Whish together oil, dressing and lemon juice. To assemble salad: combine corn, tomatoes, peppers, garlic and parsley. Pour dressing over vegetables, and toss to coat. Marinate for 30 minutes. Serve at room temperature or very slightly chilled. Per serving: 56 calories, 1.7g fat (24% of calories), 0mg cholesterol, 45 mg sodium, 0.6g dietary fiber. Posted to Digest eat-lf.v097.n041 by "William S. Grant, II" <wsgrant@artsci.wustl.edu> on Feb 12, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 157
Calories From Fat: 14
Total Fat: 1.5g
Cholesterol: <1mg
Sodium: 166.6mg
Potassium: 228.8mg
Carbohydrates: 34.7g
Fiber: 1.5g
Sugar: 3g
Protein: 1.1g