Farmer`s market salad
Fresh lemon juice
1 piece(s), shucked
1 medium, coarsely chopped
Uncooked red onion(s)
1 Tbsp, chopped, coarsely chopped
Low-fat vinaigrette salad dressing
Whole wheat pita(s)
1 small, pocketless
- 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.
- 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.
- 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.