Wheat Germ-Corn Salad

From "The Saturday Evening Post Family Cookbook" by Cory SerVaas M.D. and Charlotte Turgeon

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1⁄3 cup wheat germ
• 1 (7 ounce) can  no-salt-added corn, drained or 1  cup  cooked fresh corn kernels
• 1⁄3 cup  finely sliced green onion
• 1⁄3 cup  minced parsley
• 1⁄3 cup  chopped carrot
• 1⁄3 cup  chopped celery
• 3  tablespoons  polyunsaturated oil (vegetable)
• 2  tablespoons lemon juice
• 1⁄2 teaspoon basil
• 1⁄4 teaspoon oregano
• 1⁄4 teaspoon  vegit seasoning or 1⁄4 teaspoon  Mrs. Dash seasoning mix
•  salad greens
• 1  sliced cucumber

Directions

1. Combine the wheat germ, corn, onions,parsley, carrot and celery.
2. Combine the oil, lemon juice, herbs and Mrs Dash or Vegit and combine with wheat germ corn mix.
3. Line a salad bowl with crisp salad greens and fill the center with the salad mix.
4. Wash a fresh cucumber and slice it very thin. Do not peel the cucumber unless it has been waxed to preserve it. Place the slices decoratively over the corn mix.