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    Corn, Pea and Tomato Salad

    Source of Recipe

    JoAnna M. Lund

    Recipe Introduction

    Serves 6 (scant 1 cup)

    List of Ingredients

    • 1 cup frozen whole-kernel corn, thawed
    • 1 cup frozen peas, thawed
    • 1/4 cup chopped onion
    • 3/4 cup chopped fresh tomatoes
    • 2 tablespoons chopped fresh parsley
    • 2 cups shredded lettuce
    • 1/3 cup Kraft Fat Free Ranch Dressing
    • 2 tablespoons Kraft fat-free mayonnaise


    1. In a large bowl, combine corn, peas, onion, tomatoes, and parsley. Cover and refrigerate for at least 30 minutes. Just before serving, add lettuce, Ranch dressing, and mayonnaise. Mix gently to combine.

    Final Comments

    HINT: Thaw corn by placing in a colander and rinsing under hot water for one minute.

    Each serving equals:
    HE: 1 Vegetable, 2/3 Bread, 1/4 Slider, 6 Optional Calories
    76 Calories, 0gm Fat, 2gm Protein, 17gm Carbohydrate,
    149mg Sodium, 19mg Calcium, 3gm Fiber
    DIABETIC: 1 Vegetable, 1/2 Starch

    "Corn... On & Off the Cob Cookbooklet, page 15."




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