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    Corn Patch Gazpacho Salad

    Source of Recipe

    JoAnna M. Lund

    Recipe Introduction

    Serves 4

    List of Ingredients

    • 1 1/2 cups chopped fresh tomatoes
    • 1 cup diced unpeeled cucumber
    • 1/2 cup finely chopped onion
    • 1/2 cup chopped green bell pepper
    • 1 cup (one 8-ounce can) whole-kernel corn, rinsed and drained
    • 1/4 cup Kraft Fat Free Italian Dressing
    • 4 cups torn Romaine lettuce
    • 1/4 cup (3/4 ounce) grated Kraft fat-free Parmesan cheese


    1. In a medium bowl, combine tomatoes, cucumber, onion, green pepper, and corn. Add Italian dressing. Mix well to combine. Cover and refrigerate for at least 30 minutes. For each serving, place 1 cup lettuce on salad plate, spoon about 1 cup vegetable mixture over lettuce, and top with 1 tablespoon Parmesan cheese.

    Final Comments

    Each serving equals:
    HE: 3 3/4 Vegetable, 1/2 Bread, 1/4 Protein, 8 Optional Calories
    92 Calories, 0gm Fat, 3gm Protein, 20gm Carbohydrate,
    249mg Sodium, 33mg Calcium, 4gm Fiber
    DIABETIC: 2 Vegetable, 1/2 Starch

    "Corn... On & Off the Cob Cookbooklet, page 12."




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