Zucchini squash, carrots and radish come together in this marinated veggie salad – a flavorful side dish.
large zucchini, quartered, very thinly sliced
large yellow summer squash, quartered, very thinly sliced
carrot, peeled, thinly sliced
cup very thinly sliced red onion, separated into rings
radishes, very thinly sliced
cup purchased Greek vinaigrette dressing
In large bowl, mix all ingredients until combined.
Cover; refrigerate at least 4 hours or overnight before serving.
To reduce the fat in each serving of these marinated vegetables by about 6 grams, use fat-free Italian dressing and 2 tablespoons of crumbled feta cheese.
For a colorful presentation, line the serving bowl with green-edged ivory kale or purple kale leaves.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Vegetable; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.