Marinated Vegetable Salad with Poppy Seed Dressing

• 1 small unpeeled zucchini (about 4 ounces), cut crosswise into 1/8-inch slices
• 1/2 medium red, yellow, or orange bell pepper, chopped
• 1/2 cup preshredded carrots
• 1/2 cup grape tomatoes, halved
• 1/2 cup frozen corn, thawed
• 1/4 medium red onion, sliced into rings and quartered (about 1/2 cup)
• 2 tablespoons sugar
• 2 tablespoons plain rice vinegar
• 2 tablespoons water
• 2 teaspoons olive oil (extra-virgin preferred)
• 1 teaspoon poppy seeds

1. In a medium bowl, toss together all the salad ingredients.
2. In a small bowl, whisk together the dressing ingredients.
3. Pour over the salad.
4. Stir gently to coat.
5. Cover and refrigerate for 30 minutes to 1 hour, stirring occasionally.
6. (Per Serving)
7. Calories: 61
8. Total Fat: 2.0g
9. Saturated: 0.5g
10. Trans: 0.0g
11. Polyunsaturated: 0.5g
12. Monounsaturated: 1.0g
13. Cholesterol: 0mg
14. Sodium: 12mg
15. Carbohydrates: 11g
16. Fiber: 1g
17. Sugars: 7g
18. Protein: 1g
19. Dietary Exchanges
20. 1/2 Starch
21. 1 Vegetable
22. 1/2 Fat

zucchini, red, carrots, grape tomatoes, frozen corn, red onion, sugar, rice vinegar, water, olive oil, poppy seeds

Taken from www.epicurious.com/recipes/food/views/marinated-vegetable-salad-with-poppy-seed-dressing-375617 (may not work)