Portion Size: 1/2 cup

Yields: 8 servings

Ingredients	Notes:
2 cups whole kernel corn
2 cups blanched broccoli florets	Wash and blanch
1/2 cup thinly sliced purple onion	Peel, wash, and thinly slice
3/4 cup shredded red sweet pepper	Wash and shred
1 teaspoon salt
1 tablespoon red wine vinegar
1 teaspoon vinegar
2 teaspoon Dijon mustard
1 teaspoon minced garlic	Peel, wash, and mince
1/4 teaspoon Worcestershire sauce
2 tablespoons chopped parsley	Wash and chop
3 1/2 tablespoons olive oil

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	In a serving bowl combine the corn with the broccoli, onion, and red sweet pepper. Toss well until all the ingredients are thoroughly mixed together.
2	Combine salt with the vinegar.
3	Add mustard, garlic, Worcestershire sauce, parsley, and oil and mix well. Add the vinegar mixture to the corn salad.
4	Toss well. Chill until serving.