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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (133g) Recipe makes 8 servings The following items or measurements are not included below: 2 tablespoons balsamic vinegar low-fat mayonnaise |
||
| Calories 73 | ||
| Calories from Fat 48 | (65%) | |
| Amount Per Serving | %DV | |
| Total Fat 5.4g | 8% | |
| Saturated Fat 0.8g | 3% | |
| Monounsaturated Fat 3.7g | ||
| Polyunsaturated Fat 0.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 6mg | 0% | |
| Potassium 314mg | 8% | |
| Total Carbohydrate 6.4g | 2% | |
| Dietary Fiber 1.8g | 7% | |
| Sugars 3.7g | ||
| Protein 1.6g | 3% | |
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Summer Squash Slaw
By: PaulaG
Jun 22, 2004
This is a great dish for potlucks or cookouts. The cooking time is the time need to chill before serving.
SERVES 8
Ingredients
- 2 medium summer squash
- 2 medium zucchini
- 1 medium sweet red pepper, sliced thin
- 2 ounces sugar snap peas, trimmed and cut in thirds
- 1/2 medium red onion
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon low-fat mayonnaise
- 1 teaspoon honey
- 1 teaspoon fresh sage, finely snipped
- 1/2 teaspoon dill weed
- 1/2 teaspoon garlic powder
- 1/2 teaspoon celery seed
- 1/4 teaspoon pepper
Directions
1
Slice squash as thin as possible (I use the food processor and smallest slicing blade.).2
Slice the red onion and red pepper into rings, same thickness as squash, separate onion into rings.3
Mix the squash, onion, red pepper and sugar snap peas together.4
Combine remaining ingredients, pour over vegetables and toss to blend.5
Cover and refrigerate for 3 to 4 hours.
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Featured Reviews for This Recipe
From: Ducky
On Jul 23, 2004
Bring your appetite as this makes a lot! Thank goodness I used the big bowl. DH loved this and had a couple of helpings. It was easy to prepare using the mandoline. There are no directions as to how to prepare or when to add the red pepper (I assumed it was not something to be poured over the vegetables). I sliced it the same thickness and added it before the dressing.
From: ellie_
On Jul 17, 2004
Delicoius summer salad — perfect with spicy southwestern meals. We had this with Chili-lime-cumin beef skirt steak skewers Chili-Lime-Cumin Beef Skirt Steak Skewers for a perfect summer barbecue meal. Thanks for sharing this delicious salad!
From: ~Rita~
On Aug 2, 2004
This is a very good crunchy, refreshing salad. Lots of flavor and color. I didn't use the yellow squash. I only used one zucchini which was plenty. The red pepper I sliced into thin rings as the directions didn't state what to do with them. The snow peas would be better if they were julienned. I also added salt and pepper.
From: EdsGirlAngie
On Jul 7, 2004
This was a nice mellow side dish. I really appreciated two things about it: it used up some of the glut of pea pods from our garden, and I liked just the "hint" of mayo in the dressing; not enough to be overpowering, but just enough to not be only a vinaigrette. I could have used a little more garlic or peppers but overall it's a really good raw vegetable salad!
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