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Confetti Summer Salad
Source: dLife

Zucchini, sweet peppers, onion, and corn create this versatile side dish.

Prep Time: 15 minutes
Cook Time: 0 minutes
Difficulty: Easy

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 135.2
Total Carbs 20.4 g
Dietary Fiber 3.7 g
Sugars 4.7 g
Total Fat 4.9 g
Saturated Fat 0.5 g
Unsaturated Fat 0.1 g
Potassium 208.0 mg
Protein 3.8 g
Sodium 313.0 mg
Dietary Exchanges
1 Fat , 2 Vegetables , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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0 1/2 each  medium zucchini
1 each  large yellow bell pepppers
1 each  medium red bell peppers
2 each  fresh green onions
16 oz  frozen white shoepeg corn
2 each  fresh tomatoes
0 1/2 cup  Salad Dressing, Italian
0 1/2 cup  Salsa, hot
8 oz  kale, chopped
  1. Slice zucchini in half lengthwise and cut into 1/4" slices.
  2. In large bowl, combine zucchini, peppers, onions, corn, tomatoes, salad dressing, and salsa.
  3. Cover tightly, chill 4 - 24 hours, stirring occasionally. Serve on thin bed of the chopped kale.

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