Farmer`s market salad
2
Points®
Total time: 22 min • Prep: 20 min • Cook: 2 min • Serves: 2 • Difficulty: Easy
Summer's leading vegetables team up in this lighter version of a warm weather Italian favorite, panzanella, or bread salad. In this recipe, toasted pita triangles get topped with lemony, raw zucchini ribbons and al dente kernels of fresh corn cut right off the cobb. The addition of chopped tomato and red onion completes the summer market bounty. For a heartier version of this high-fiber salad, crumble two tablespoons of reduced-fat feta cheese on top. Adding fresh herbs such as leaves of basil or finely diced scallion or chives will dress up the fresh flavors even more.
Ingredients
Uncooked zucchini
1 medium
Fresh lemon juice
1 tsp
Table salt
⅛ tsp
Corn on the cob
1 ear(s), medium
Tomato
1 medium
Red onion
1 Tbsp, chopped
Low-fat vinaigrette salad dressing
3 Tbsp
Whole wheat pita
1 small
Instructions
1
Trim ends of zucchini. Using a cheese planer, thinly slice zucchini horizontally into long ribbons. With a knife, cut ribbons in half lengthwise to make long strips. Toss zucchini with lemon juice and salt; set aside on paper towels.
2
Cut kernels from corn and place in microwave-safe bowl. Microwave corn kernels on high for 1 minute just to remove 'rawness' (corn should still be crisp). Gently combine corn, tomato, onion and half of vinaigrette.
3
Toast pita bread and cut into bite-size triangles. To serve, mound zucchini and pita triangles on each serving plate; top with corn mixture. Drizzle remaining vinaigrette over salad and serve.
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