MARINATED VEGETABLES

 3 medium-size yellow squash, sliced 1/4-inch thick

1 medium-size green bell pepper, sliced thin

1 medium-size red bell pepper, sliced thin

1 medium-size yellow bell pepper, sliced thin

1 medium-size orange bell pepper, sliced thin

1 small red onion, sliced thin and separated into rings

1 can whole baby corn, drained

1 medium-size carrot sliced into thin coins

1/4 cup white vinegar

2 tbsp Splenda Granulated

2 tbsp water

2 tbsp olive oil

3/4 tsp salt

Combine the squash, peppers, onion, corn and carrots in a large bowl.

Place the vinegar, Splenda, water, oil and salt into a jar with a tight-fitting lid; shake well until mixed. Pour over the vegetables and toss to coat.

Cover vegetables and refrigerate at least 2 hours before serving.

Serve with a large, slotted spoon.

Note: This recipe and photo are from an old Light and Tasty Magazine.

file photo