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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (93g) Recipe makes 4 servings |
||
| Calories 36 | ||
| Calories from Fat 15 | (42%) | |
| Amount Per Serving | %DV | |
| Total Fat 1.7g | 2% | |
| Saturated Fat 1.1g | 5% | |
| Monounsaturated Fat 0.4g | ||
| Polyunsaturated Fat 0.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 6mg | 2% | |
| Sodium 164mg | 6% | |
| Potassium 208mg | 5% | |
| Total Carbohydrate 3.9g | 1% | |
| Dietary Fiber 1.0g | 4% | |
| Sugars 2.7g | ||
| Protein 1.9g | 3% | |
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Tomato and Zucchini Salad
By: gertc96
Jul 26, 2007
What a better way to use those fresh veggies from the Farmers Market this summer. I found this in a Better Homes and Gardens magazine. I didn't think I'd like the raw zucchini but it was great.
SERVES 4
Ingredients
- 1 large tomato, coarsely chopped
- 1 small zucchini, thinly sliced
- 2 tablespoons green onions, sliced
- 1 teaspoon fresh basil leaf, snipped or 1/4 teaspoon dried basil, crushed
- 2 tablespoons fat-free Italian salad dressing
- 1 leaf lettuce
- 2 tablespoons feta cheese, crumbled or part-skim mozzarella cheese, shredded
Directions
1
In a medium mixing bowl combine tomato, zucchini, green onions, basil, and Italian salad dressing. Toss lightly to mix.2
Line 4 salad plates with lettuce. Divide tomato mixture among plates. Sprinkle each serving with some of the cheese. Makes 4 servings.
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Featured Reviews for This Recipe
From: JenniferK2
On Jun 4, 2008
A nice refreshing salad! I took it to a BBQ and it all went. I omitted the lettuce as I just put it all in a serving bowl (I tripled the recipe). I make a similar salad using cucumber instead of zucchini and also garbanzo beans. I bet the garbanzos would be a nice addition to this salad! Oh, I also used Good Seasons Italian salad dressing and didn't measure it, just added until it "looked right". I used feta cheese, but bet those mini fresh mozzarella balls would work really well too. Delish!
From: morgainegeiser
On May 7, 2008
This was a great recipe, I really enjoyed it. Easy to make and very refreshing. I skipped puttingit on a leaf of lettuce and just served it in a bowl and it was great.
From: WI Cheesehead
On Aug 25, 2007
What a pleasant surprise! I left out the lettuce (it was all for me anyways!) and used several roma tomatoes, 1 green onion, dried basil and the mozzarella option. So refreshing and a great combo of flavors! Thanks Gert. Now I have a yummy dish for all those tomatoes and zucchini! :lol:
From: Mareesme
On Aug 20, 2007
This is so tasty and easy to make and will be making it whenever tomatoes and zucchini are in season. I did not put it on lettuce leaves, but served it as a chopped salad, using mild crumbled feta cheese. I dripped on a tiny bit of red wine vinegar on top of the salad for added zip, used fresh basil and added some seasoned cracked pepper. There was enough for two servings for us with enough left over for my lunch today. Very good recipe!
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