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Send a Meal BlogSaturday, July 13 2013
Fresh, seasonal vegetables shine in this simple no-cook salad featuring zucchini, carrots, and red onion.
Recipe from
 Servings: 6 to 8
Prep Time: 50 mins
ingredients
directions
With a vegetable peeler or mandoline shave zucchini in thin strips. Salt lightly, then transfer to colander to drain, about 15 minutes. Meanwhile, shave carrots in strips and thinly slice onion.
Rinse zucchini and drain in colander. To assemble salad, in a 2-quart square dish layer one-third each of zucchini, lettuce carrots, and onion. For dressing, in a glass measuring cup whisk together lemon juice and oil. Drizzle some of the dressing on layered vegetables. Repeat layering and dressing twice. Cover and refridgerate 1 hour or up to 12 hours before serving.
To serve, sprinkle salad with fresh dill and pepper. Cut salad in rectangles with a sharp knife; lift out with a spatula.
nutrition information
Per Serving: cal. (kcal) 117, Fat, total (g) 9, chol. (mg) 0, sat. fat (g) 1, carb. (g) 8, Monosaturated fat (g) 7, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 5, pro. (g) 2, vit. A (IU) 7240, vit. C (mg) 24, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 36, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 202, Potassium (mg) 411, calcium (mg) 30, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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