Day 68: Corn Panzanella Salad

With summertime fast approaching, this Weight Watchers salad will be a delicious and refreshing treat for a cookout or even a light dinner. The sweetness of the corn mixed with the tart dressing lends an interesting flavor to the dish.

You'll have to forgive me for not putting a picture up, but I couldn't find one of the recipe, or anything that looked remotely like it.

Corn Panzanella Salad

Makes 4 (1 cup) servings

Dressing Ingredients:

2 tsp. Olive Oil

1 tsp. White Wine Vinegar

1/4 tsp. Table Salt

1/4 tsp. Black Pepper

1 1/2 Medium Scallions, or 1 Large, Trimmed and Finely Chopped

1/4c. Plain Fat-Free Yogurt, Greek Style

Salad Ingredients:

12 oz. Cherry Tomatoes, Halved

2 Small Bags Frozen Corn, Cooked per Instructions

2 Tbsp. Basil, Fresh, Shredded

1/4 tsp. Slat

1/8 tsp. Black Pepper

3 oz. Cornbread, torn into bite-sized chunks

Instructions:

For the dressing, combine oil, vinegar, salt and pepper and stir well. Add the yogurt and scallions and stir, then set aside.

In a large bowl combine the tomatoes, corn and basil; season with salt and pepper. Add dressing and mix gently but well. Mix in the cornbread pieces and serve.

Points Value: 3 (for a 1 cup serving)

If you don't use the cornbread, it's 2 points for 1 cup.