Ingredients15 m servings
- In a large bowl, combine the first six ingredients. In a jar with a tight-fitting lid, combine the salad dressing, vinegar, lemon juice, sugar, lemon peel and pepper; shake well. Pour over vegetables. Cover and refrigerate for at least 2 hours.
- Nutritional Analysis: One serving (3/4 cup) equals 85 calories, trace fat (trace saturated fat), 0 cholesterol, 277 mg sodium, 20 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchanges: 2 vegetable, 1/2 starch.
ReviewsRead all reviews 6
Really good salad, and really quick. I did not use any green peppers, but I used green onion. Besides that I followed it to the "T" and it was great.
This is a GREAT summer salad! I used all of the ingredients the recipe called for...great tasting and low fat!
Terrific and easy! Great with diced black olives. My two year old liked it!