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Vegetable Salad with Roasted Garlic Vinaigrette

Yield 4 servings (serving size: about 1 cup)
Try this with grilled chicken or pork.

Ingredients

  • 1 1/2 cups (1/4-inch) diced zucchini
  • 1 1/2 cups (1/4-inch) diced plum tomato
  • 1 cup fresh corn kernels (about 2 ears)
  • 1/3 cup Roasted Garlic Vinaigrette
  • 2 tablespoons minced seeded Anaheim chile
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • Boston lettuce leaves (optional)

Nutrition Information

  • calories 80
  • caloriesfromfat 24 %
  • fat 2.1 g
  • satfat 0.3 g
  • monofat 1 g
  • polyfat 0.5 g
  • protein 2.9 g
  • carbohydrate 14.9 g
  • fiber 3.1 g
  • cholesterol 0.0 mg
  • iron 0.9 mg
  • sodium 243 mg
  • calcium 21 mg

How to Make It

  1. Combine all ingredients except lettuce in a large bowl, tossing gently to coat. Spoon onto lettuce leaves, if desired.