You are here

Summer Squash Salad

fatfree.kitchen's picture
Ingredients
  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)
  Sugar 3⁄4 Teaspoon
  Salt 1 1⁄2 Teaspoon
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Interest: 
Summer, Everyday, Healthy

Rate It

Your rating: None
4.238235
Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

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

0 Comments

Summer Squash Salad Recipe