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Zucchini Salad

Western.Chefs's picture
Ingredients
  Baby zucchini 1 1⁄2 Pound, sliced, boiled, drained and chilled (700 Gram)
  Button mushrooms 1⁄4 Pound, sliced (125 Gram)
  Onion 1 Small, chopped
  Tarragon 1 Tablespoon, chopped
  Vinaigrette dressing 125 Milliliter (1/2 Cup)
Directions

Put all the ingredients into a salad bowl, toss well and serve.

Recipe Summary

Cuisine: 
Continental
Course: 
Appetizer
Method: 
Tossed
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Zucchini
Interest: 
Everyday
Preparation Time: 
10 Minutes
Servings: 
6

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3.95
Average: 4 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 106 Calories from Fat 61

% Daily Value*

Total Fat 7 g10.7%

Saturated Fat 0.85 g4.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 186.5 mg7.8%

Total Carbohydrates 7 g2.4%

Dietary Fiber 2 g7.9%

Sugars 1.2 g

Protein 4 g8.9%

Vitamin A 13.2% Vitamin C 69.7%

Calcium 5.8% Iron 10.2%

*Based on a 2000 Calorie diet

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Zucchini Salad Recipe