891346 corn & tomato salad

1 servings
¼ cup Plain no fat yogurt
2 tablespoons Ketchup
1 teaspoon Prepared mustard
Green onions, including tops, chopped
2 tablespoons Snipped fresh dill or 1/2 tsp. dill weed
2 cups Fresh or frozen whole kernel corn
10  Cherry tomatoes, halved
1 small Green pepper, chopped

1. Combine yogurt, ketchup and mustard in bowl, stir in green onions and dill. Set aside. 2. Bring 2 cups water to boil, add corn and cook 1 minute or just until tender. Drain in colander. Rinse with cold water to stop cooking and drain. 3. Add to dressing along with tomatoes and peppers. Mix well. Serve on lettuce leaves.

Submitted By BARRY WEINSTEIN On 03-19-95

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