This is a fabulous way to use those fresh from the farmers market vegetables! I originally made this as a summer sweet corn salad every year when the sweet corn is in season.
It has since evolved into a vegetable salad. Just about any veg you have on hand can go into this one for a great addition to any summer plate.
Vegetable Summer Salad
Summer salad loaded with fresh vegetables and a little spice.
Servings: 8
Calories: 226kcal
Ingredients
- 4 Ears Sweet Corn, cooked and cut from the cob Canned will do if corn is not in season
- 1 Red Bell Pepper diced
- ½ Yellow Sweet Onion diced
- 1 Cup Carrots diced
- 2 Cups Zucchini diced
- 1 Cup Cherry Tomatoes Halved
- 2 Garlic Cloves grated
- 1 Can Rotel No Salt Added drained
Dressing
- ½ Cup Sour Cream
- ¼ Cup Mayonnaise
- ¼ Cup Feta Cheese crumbled
- 1 tsp Balsamic Vinegar
- 1 tsp Sugar
- 1 Tbsp Red Wine Vinegar
- 1 Tbsp Greek or Italian Herb Season Blend
Nutrition
Serving: 0.5Cup | Calories: 226kcal | Carbohydrates: 25.9g | Protein: 5.7g | Fat: 12.4g | Saturated Fat: 4.7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.5g | Cholesterol: 24.2mg | Sodium: 117mg | Potassium: 542mg | Fiber: 5.2g | Sugar: 10.4g | Vitamin A: 51.9IU | Vitamin C: 138mg | Calcium: 12.6mg | Iron: 4.8mg
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