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Lanni Orchards Summer Squash Salad
Servings:
Serves 4 as an appetizerPrep Time:
15 minutesCook Time:
0 minutes
Ingredients
1 each Medium zucchini, cut lengthwise, then sliced into half moons
1 each Medium yellow squash, cut lengthwise, sliced half moon
5 each Fresh medium radishes, cut in half, sliced in half moons
3 each Scallions, white and light green parts, thinly sliced
2 tablespoon Cider vinegar
2 teaspoon Dijon mustard
2 tablespoon Finely chopped parsley
3/4 teaspoon Salt
1 tablespoon Dill weed, dried
1/4 teaspoon Black pepper, freshly ground
3 tablespoon Olive oil
Directions
1. In a large bowl, combine zucchini, yellow squash, radishes, and scallions. Mix evenly.
2. In a small bowl, combine vinegar, mustard, parsley, salt, dill, and pepper. Whisk in olive oil until emulsified. Pour dressing over vegetables and toss to coat completely. Cover bowl and refrigerate for at least 2 hours. Serve chilled.
Source: Hannaford fresh Magazine, September - October 2007
Nutrition
| Nutritional Facts | |
| Servings | Serves 4 |
| Base Nutrients | |
| Calories | 120 kcal (6%) |
| Calories from Fat | 99 kcal (0%) |
| Total Fat | 11 g (17%) |
| Saturated Fat | 2 g (8%) |
| Cholesterol | 0 mg (0%) |
| Sodium | 490 mg (20%) |
| Total Carbohydrates | 6 g (2%) |
| Dietary Fiber | 2 g (8%) |
| Protein | 2 g (3%) |
| Vitamins | |
| Vitamin A | n/a |
| Vitamin C | n/a |
| Minerals | |
| Calcium | n/a |
| Iron | n/a |
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