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Tossed Zucchini Salad

American.Gourmet's picture
Ingredients
  Salad oil 2⁄3 Cup (10.67 tbs)
  Vinegar 1⁄3 Cup (5.33 tbs)
  Sugar 1 Tablespoon
  Garlic powder 1⁄8 Teaspoon
  Thinly sliced zucchini 2 Cup (32 tbs)
  Sliced green onion 1⁄4 Cup (4 tbs), sliced
  Head of lettuce 1 Medium, torn to make 5 cups
  Romaine lettuce head 1 , torn to make 3 cups
  Tomatoes 3 , cut into wedges
Directions

MAKING
1) In a screw-top jar, combine the first 4 ingredients, salt, and pepper and shake well.
2) Pour the mixture over zucchini and onion and chill for 1/2 hours.
3) In a large salad bowl, toss lettuce and romaine.
4) Drain the zucchini, reserve marinade, and then add zucchini to greens and tomatoes.

SERVING
5) Toss the salad in the marinade and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
South American
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Zucchini
Interest: 
Everyday
Preparation Time: 
60 Minutes

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1608 Calories from Fat 1339

% Daily Value*

Total Fat 152 g233.3%

Saturated Fat 7.3 g36.4%

Trans Fat 2.6 g

Cholesterol 0 mg

Sodium 188 mg7.8%

Total Carbohydrates 59 g19.7%

Dietary Fiber 18.9 g75.7%

Sugars 35.3 g

Protein 16 g31%

Vitamin A 1243.1% Vitamin C 392.3%

Calcium 33.6% Iron 48%

*Based on a 2000 Calorie diet

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Tossed Zucchini Salad Recipe