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
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
- In separate pots of boiling water, blanch corn and the peas for 2 minutes, drain well, and place in a large bowl.
- Add the jicama, cauliflower, red bell pepper, and bean sprouts. Cover and refrigerate until ready to serve.
- 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