Vegetable Hodgepodge Salad Low-Cal - cooking recipe

Ingredients

1 cup diced zucchini
2 cups diced fresh tomatoes
1 cup diced green pepper
1/3 cup chopped onion
1/2 cup finely chopped red radish
1 cup thinly sliced carrots
1 cup thinly sliced celery
1/2 cup fat-free french dressing*
1/4 cup fat-free Italian dressing*
1 Tbsp. chopped fresh parsley

Preparation

In a large bowl, combine all vegetables except parsley. In a small bowl, combine last three ingredients and pour over vegetable mixture; mix gently to combine. Cover and refrigerate for 30 minutes. Gently stir again just before serving.