Crunchy Summer Vegetable Salad

Crunchy Summer Vegetable Salad

(makes 12 servings)

2 1/2 cups (415 g) fresh corn kernels, about 5 medium ears
2 cups (320 g) fresh or frozen peas
8 ounces (240 g) jicama, peeled and julienned
8 ounces (240 g) fresh cauliflower florets, trimmed and thinly sliced
1 large red bell pepper, 8 ounces (240 g), seeded and julienned
1/2 pound (240 g) fresh bean sprouts
Dressing:
2 shallots, minced
2 tablespoons (30 ml) white wine or champagne vinegar
3 tablespoons (45 ml) grapeseed or canola oil
1/4 cup (12 g) snipped fresh chives
salt (optional) and freshly ground pepper to taste

  1. In separate pots of boiling water, blanch corn and the peas for 2 minutes, drain well, and place in a large bowl.
  2. Add the jicama, cauliflower, red bell pepper, and bean sprouts. Cover and refrigerate until ready to serve.
  3. Just before serving, whisk together the dressing ingredients. Pour over the vegetables and toss. Serve at once.

Per serving: 102 calories (33% calories from fat), 4 g protein, 4 g total fat (0.4 g saturated fat), 15 g carbohydrate, 4 g dietary fiber, 0 cholesterol, 14 mg sodium
Diabetic exchanges: 1 carbohydrate (1 bread/starch), 1/2 fat