Tomato Vegetable Salad
By Mary McDougall
Serves: 6
Prep Time: 30 min
Cook Time: 0 min
Ingredients
6
Tomatoes, chopped
2 Cups
Corn kernels
2
Zucchini, julienned
1/2
Cucumber, finely chopped
1/2 Cup
Water chestnuts, thinly sliced (optional)
4
Shallots, finely chopped
1 Tbsp
Fresh parsley, finely chopped
1 Tsp
Fresh basil, chopped
1/2 Tsp
Oregano, minced
1/2 Cup
Oil free salad dressing
Directions
1
Combine all the ingredients and toss well to mix. Chill for 1-2 hours before serving.
Hint: Fresh or frozen (thawed) corn may be used in this recipe. Green onions may be used in place of the shallots, if desired. You will need about 6 of them. To finely chop and mince fresh herbs, place them in a measuring cup and snip with a kitchen shears.
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