Tricolor Salad

This recipe is also from one of Martha Stewart's Everyday Food magazines (LOVE THEM!). This salad is beautiful with the mixture of color, light, but yet hearty with the Parmesan.

Ingredients: (Serves 4)

Salad

• 2 c. corn kernels (from 3 ears) - I just used 1 can of corn
• 1/2 English cucumber, sliced into .25 in half-moons
• 1 small head of radicchio, cut into 1-in pieces

Dressing

• 2 TBS red-wine vinegar
• 1 TBS EVOO
• 2 TBS grated Parmesan
• 1 tsp honey

1. Mix all dressing ingredients together thoroughly
2. Mix all salad ingredients, and then toss with mixed dressing. You can prep everything up to a day before (be careful, as the water from the cucumber will come out) and then mix the salad and dressing together right before serving.

Nutrition:
122 cal; 5 g fat (1 g sat fat); 4 g protein; 18 g carb; 3 g fiber