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Minted Summer Vegetable Salad

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  Squash zucchini 1 Medium
  Yellow squash 1 Medium
  Cucumber 1 Small
  Tomato 1 Medium
  Chopped onion 1⁄4 Cup (4 tbs)
  Chopped sweet red pepper 1⁄4 Cup (4 tbs)
  Chopped mint 1 Tablespoon
  White wine vinegar 2 Tablespoon
  Lemon juice 1 Tablespoon
  Water 1 Tablespoon
  Olive oil/Vegetable oil 1 1⁄2 Teaspoon
  Sugar 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon

Combine zucchini squash, yellow squash, cucumber, chopped tomato, onion, and red pepper in a large bowl.
Combine remaining ingredienrs in a small bowl; stir until well blended.
Pour mixture over vegetables, and toss lightly to coat well.
Cover and chill at least 1 hour.
Toss vegetables again just before serving.
Serve, using a starred spoon.

Recipe Summary

Difficulty Level: 
Side Dish
Summer, Healthy

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 399 Calories from Fat 74

% Daily Value*

Total Fat 11 g17.2%

Saturated Fat 1.2 g6.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 40.6 mg1.7%

Total Carbohydrates 66 g21.9%

Dietary Fiber 20 g80%

Sugars 40.4 g

Protein 21 g42.6%

Vitamin A 64.7% Vitamin C 181.9%

Calcium 9.8% Iron 12.6%

*Based on a 2000 Calorie diet

Minted Summer Vegetable Salad Recipe