Creamy Corn and Zucchini Salad

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 –

  1. Heat dressing in a large skillet on medium high heat.
  2. Add Veggies and cook about 8-10 min or until tender. Remove from heat
  3. Stir in shredded cheese and sour cream. Cook on medium heat 3-5 min until cheese is melted. Stir frequently
  4. Top with bacon and cilantro.
  5. 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.

 

Toni Thomason