Vegetable Box Salad

• 2/3 cup plain low-fat yogurt
• 1/3 cup mayonnaise
• 2 tablespoons Dijon mustard
• 2 tablespoons lemon juice
• 1 teaspoon celery salt
• About 1/4 teaspoon salt
• About 1/4 teaspoon pepper
• 2 cups uncooked fresh white corn kernels
• 1 1/2 pounds ripe tomatoes, rinsed, cored, seeded, and chopped
• 1 can (15 oz.) kidney beans, rinsed and drained
• 1 romaine lettuce heart (about 8 oz.), rinsed and chopped
• 1/2 English cucumber (about 8 oz.), ends trimmed, chopped
• 6 to 8 basil leaves, chopped
• 4 ounces cheddar cheese, cut into 1/4-inch cubes
• 3 hard-cooked eggs, shelled and chopped

1. In a small bowl, mix yogurt, mayonnaise, mustard, lemon juice, celery salt, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
2. In a large bowl, mix corn kernels, tomatoes, kidney beans, lettuce, cucumber, basil, cheese, and eggs. Add dressing and mix gently to coat, or serve dressing separately, to spoon over individual servings. Add more salt and pepper to taste.

yogurt, mayonnaise, mustard, lemon juice, celery salt, salt, pepper, fresh white corn kernels, tomatoes, kidney beans, romaine lettuce heart, cucumber, basil, cheddar cheese, eggs

Taken from www.myrecipes.com/recipe/vegetable-box-salad (may not work)