• 1/2 lb. canned sweet corn kernels, drained
• 1 ounce sliced ripe olives, drained
• 1/4 lb. mozzarella cheese, cut into 1/4 inch cubes
• 2 Tbs. fresh parsley, chopped
• 2 Tbs. fresh basil, chopped, or 1 tsp. dried leaves, crushed
• 1/2 large tomato, seeded, cut into 1/2 inch pieces
• 2 Tbs. olive oil
• 1-1/2 Tbs. cider vinegar
• 1/2 tsp. lemon peel, grated
• 1 large clove garlic, crushed
• 1 Tbs. toasted pine nuts (optional)
• 8 spinach leaves

Combine first 6 ingredients in a bowl and mix well. Combine oil, vinegar, lemon peel and garlic in another bowl. Blend thoroughly using wire whisk. Pour over corn mixture and toss gently. Season with salt and pepper to taste. Refrigerate 1-2 hours to blend flavors. Preheat oven to 375°F. Spread pine nuts evenly in a shallow pan. bake 3-5 minutes, stirring occasionally, or until light golden brown. Line individual salad plates with spinach. Spoon salad over spinach. Sprinkle with pine nuts, if desired.

Per serving: calories 206, fat 13.1g, 54% calories from fat, cholesterol 15mg, protein 10.3g, carbohydrates 14.6g, fiber 2.4g, sugar 3.8g, sodium 352mg, diet points 5.2.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.4, Fruit: 0.0, Bread: 0.7, Lean meat: 1.1, Fat: 1.9, Sugar: 0.0, Very lean meat protein: 0.0

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