Fresh Vegetable Salad

Ingredients

• ¾ pound carrots, trimmed and scraped
• ¼ pound snow peas
• Salt to taste
• 4 red ripe plum tomatoes, peeled and seeded and cut into 1/2-inch cubes
• 1 ear fresh sweet corn
• Freshly ground pepper
• 3 tablespoons balsamic vinegar
• 3 tablespoons olive oil

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    188 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 21 grams carbohydrates; 4 grams dietary fiber; 10 grams sugars; 3 grams protein; 71 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Cut the carrots into 3/8-inch chunks. Trim the snow peas and rinse well.
2. Place the carrots in a saucepan and add enough water to cover them and the peas when they are added. Add salt. Bring to a boil and simmer for about 4 minutes. Add the peas to the carrots and cook for 2 minutes more. The vegetables must remain crisp and tender. Drain well. Let cool.
3. Using a sharp knife, cut the corn kernels from the cob. Combine the carrots, peas, corn kernels and the remaining ingredients in a mixing bowl. Blend well and serve.