If your family is any thing like mine, getting healthy veggies in your dinner meal is a challenge. I am always on the lookout for new and tasty dishes that incorporate different types of vegetables. Searching through the latest issue of the Kraft food magazine, I came across a Creamy Corn and Zucchini Salad. It sounded interesting and seemed simple enough to make. I thought for sure my picky eater would love this! So, I knew I had to try this for dinner.
Creamy Corn and Zucchini Salad
What you will need –
2 tbsp Zesty Italian Dressing. (I only had regular Italian on hand)
2 cups fresh corn kernals
1 zucchini, chopped
1/2 cup onion, chopped
1 cup shredded four cheese. (I used shredded colby)
1/2 cup sour cream
3 slices of bacon, crumbled
1 tbsp chopped fresh cilantro (I omitted this since I did not have any on hand)
Drizzle of fresh lime juice.
How to make it –
- Heat dressing in a large skillet on medium high heat.
- Add Veggies and cook about 8-10 min or until tender. Remove from heat
- Stir in shredded cheese and sour cream. Cook on medium heat 3-5 min until cheese is melted. Stir frequently
- Top with bacon and cilantro.
- Drizzle with lime juice just before serving.
Here is my finished dish.
The dressing in the skillet is just a marinade to season the veggies. I didn’t realize this and added more. Which made my dish a little too creamy. But still very good. Both my little ones gobbled it down and asked for more. I was pleased to hand out seconds to them. I hope you enjoy it too!
For this recipe and other yummy recipes, please check out http://www.kraftrecipes.com/home.aspx.