Minted Zucchini Salad Recipe
Minted Zucchini Salad, from Carol Anderson of Salt Lake City, Utah, is a great way to use up some of the fresh crop from your garden. Lemon and mint accent the zucchini slices nicely.
This recipe is:
Quick
Diabetic Friendly
Prep/Total Time: 10 min.
Yield: 6 Servings
Ingredients
1/4 cup olive oil
2 tablespoons lemon juice
1 tablespoon minced fresh mint
1/4 teaspoon salt
Dash cayenne pepper
1-1/2 pounds zucchini, thinly sliced
Directions
In a large bowl, whisk the oil, lemon juice, mint, salt and cayenne until blended. Add zucchini; toss to coat. Refrigerate until serving. Yield: 6 servings.
Nutritional Analysis: 3/4 cup equals 97 calories, 9 g fat (1 g saturated fat), 0 cholesterol, 102 mg sodium, 4 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable.
Originally published as Minted Zucchini Salad in Taste of Home August/September 2005, p 20
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