6 cups coarsely chopped fresh vegetables (carrots, red onions, cucumbers, tomatoes, bell peppers, zucchini)

2oz crumbled low-fat feta cheese or part-skim mozzarella cheese

¼ cup sliced Kalamata olives

½ cup torn basil leaves

2 Tbsp. extra-virgin olive oil

1 Tbsp. balsamic vinegar

freshly ground pepper to taste

In a large bowl, combine vegetables, cheese, olives and basil. In a small bowl, whisk together olive oil, vinegar and pepper then drizzle over salad. Toss gently to combine. Makes 6 servings.

Nutrition Fact per serving: 98 calories, 7gm fat, 1.5gm saturated fat, 3gm protein, 8gm carbohydrate, 201mg sodium, 2gm fiber, 71% RDI for vitamin A