This tasty dish uses less sugar, salt and fat. Recipe includes diabetic exchanges.
2 cups fresh or frozen sweet corn
3/4 cup chopped tomato
1/2 cup chopped green pepper
1/2 cup chopped celery
1/4 cup chopped onion
1/4 cup prepared ranch salad dressing
In a large salad bowl, combine vegetables, stir in dressing. Cover and refrigerate until serving.
Makes 8 servings.
Diabetic exchanges: One 1/2-cup serving (prepared with fat-free dressing) equals 1 starch; also, 64 calories, 93 mg sodium, 0 cholesterol, 15 grams carbohydrate, 2 grams protein, 1 gram fat.
Rita Reifenstein, Taste of Homes Field Editor
Thursday, October 21, 1999
