2


1 medium zucchini
1 teaspoon fresh lemon juice
1/8 teaspoon table salt
1 piece corn on the cob, shucked
1 medium tomato, coarsely chopped
1 tablespoon red onion, coarsely chopped
3 tablespoons low fat vinaigrette
1 small wheat pita, pocketless

Trim ends of zucchini. Using a cheese planer, thinly slice zucchini horizontally into long ribbons. With a knife, cut ribbons in half lengthwise to make long strips. Toss zucchini with lemon juice and salt; set aside on paper towels.

Cut kernels from corn and place in microwave safe bowl. Microwave corn kernels on high for 1 minute just to remove 'rawness' corn should still be crisp.

Gently combine corn, tomato, onion and half of vinaigrette.

Toast pita bread and cut into bite size triangles. To serve, mound zucchini and pita triangles on each serving plate; top with corn mixture. Drizzle remaining vinaigrette over salad and serve.

Serves 2. 2 points per serving.