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, divided
1 small wheat pita, without pockets

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 WW points per serving