Freshing Summer Vegetable Salad

June 19, 2013 at 10:54 am Leave a comment



  • 2 1/2 cups fresh corn kernels
  • 2 cups fresh peas
  • 8 ounces jicama, pleeled and julienned
  • 8 ounces fresh cauliflower florets, trimmed and sliced thin
  • 1 large red bell pepper, seeded and julienned
  • 1/2 pound fresh bean sprouts


  • 2 shallots, minced
  • 2 tablespoons white wine
  • 3 tablespoons canola oil
  • 1/4 cup fresh chives, snipped
  • salt and fresh ground pepper, to taste


  1. In separate pots of boiling water, blanch corn and peas for two minutes. Drain well. Place together in large bowl.
  2. Add jicama, cauliflower, red bell pepper and bean sprouts. Cover and refrigerate for two hours or until ready to serve.
  3. Before serving, whisk together dressing ingredients in a bowl. Pour dressing over the vegetables and toss all ingredients together.
  4. Makes 12 servings.

Nutrition Information per Serving:

  • Calories: 102
  • Total Fat: 4 g
  • Total Carbohydrate: 15 g
  • Dietary Fiber: 4 g
  • Protein: 4 g
  • Sodium: 14 mg

*Recipe from Diabetic Recipes:*


Entry filed under: Calories, Carbohydrates, Diabetes, Diet/Nutrition, Recipes. Tags: , , , , , , , .

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