{soups-salads-and-salad-dressings} Zucchini Lettuce Salad Recipe

 

Zucchini Lettuce Salad Recipe

This salad is a great way to use up an abundant crop of squash. Topped with bottled dressing and cheese, this colorful side makes such a flavorful addition to any meal.—Melody Smaller, Fowler, Colorado

This recipe is:

Quick

 

    Prep/Total Time: 10 min.
    Yield: 4 Servings

Ingredients

    2 cups shredded leaf lettuce
    1/2 cup shredded zucchini
    1/2 cup sliced ripe olives
    1/4 cup chopped red onion
    1/2 cup Italian salad dressing
    1/4 cup shredded Parmesan cheese

Directions

    In a large serving bowl, combine the lettuce, zucchini, olives and onion. Drizzle dressing; toss to coat. Sprinkle with Parmesan cheese. Serve immediately. Yield: 4 servings.

Nutritional Facts 1 serving (3/4 cup) equals 160 calories, 14 g fat (2 g saturated fat), 4 mg cholesterol, 740 mg sodium, 5 g carbohydrate, 2 g fiber, 3 g protein.

Originally published as Zucchini Lettuce Salad in Country Woman January/February 2003, p36

 

Tip

Keeping Lettuce Fresh

To store lettuce to keep it crisp and fresh, wash lettuce in cold water and drain very well. Use a "salad spinner" or pat it dry with paper towels. Store in a resealable plastic bag or airtight container with a dry paper towel in the bottom to absorb any leftover moisture. (Be certain to replace the towel if it gets wet.) For extra-crispy salads, you may want to use a lettuce variety like romaine that's naturally more crisp.

 

 

 

 

             Beth Layman  :)


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