Farmer's Market Salad

Ingredients

• 1 medium zucchini, uncooked
• 1 tsp fresh lemon juice
• 1/8 tsp table salt
• 1 piece corn on the cob, shucked
• 1 medium tomato, coarsely chopped
• 1 Tbsp red onion, coarsely chopped
• 3 Tbsp low-fat vinaigrette
• 1 small wheat pita, pocketless

Directions

1. 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.
2. 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.
3. 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.

Serves | 2
POINTS per serving | 2