Summer Squash Salad
|Zucchini||1 1⁄2 Cup (24 tbs), very thinly sliced|
|Dried dill leaves||1 Teaspoon|
|Yellow summer squash||1 1⁄2 Cup (24 tbs), thinly sliced|
|White wine vinegar||1⁄3 Cup (5.33 tbs)|
|Salt||1 1⁄2 Teaspoon|
Toss zucchini and yellow summer squash with salt.
Place vegetables in a colander in the sink for 1 hour.
Rinse in cold water and drain well.
Combine squash with dill, vinegar, and sugar in a glass bowl.
Cover and refrigerate for 2 hours.
Serving size: Complete recipe
Calories 108 Calories from Fat 8
% Daily Value*
Total Fat 0.96 g1.5%
Saturated Fat 0.18 g0.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2946.8 mg122.8%
Total Carbohydrates 21 g6.8%
Dietary Fiber 5.2 g20.8%
Sugars 11.9 g
Protein 6 g12%
Vitamin A 22.3% Vitamin C 121.3%
Calcium 15.7% Iron 23.7%
*Based on a 2000 Calorie diet