Zucchini Salad

Recipe Ingredients

4 cups	948ml	Zucchini (medium)
3 tablespoons	45ml	Lemon juice
2 tablespoons	30ml	Olive oil
3 tablespoons	45ml	Fat-free sour cream
1 teaspoon	5ml	Dijon mustard
1		Garlic clove - crushed
		Freshly-ground white pepper - to taste
1/2		Red onion - thinly sliced
3		Radishes - thinly sliced
1 tablespoon	15ml	Chopped parsley

Recipe Instructions

Boil whole zucchini for about 5 minutes. Drain, cool and slice in half lengthwise then into 1/4-inch half-coin slices. Sprinkle with 1 tablespoon lemon juice and olive oil.

Combine the remaining lemon juice with fat-free sour cream, mustard and garlic. Add pepper t

Sprinkle sliced radishes and parsley over the top and serve.

This recipe yields 6 servings.

Nutritional Analysis Per Serving: Calories 75; Fat (grams) 5; Percent calories from fat 60; Percent polyunsaturated 10; Percent saturated 25; Percent monounsaturated 25; Cholesterol (milligrams) 0; Sodium (milligrams) 65; Protein (grams) 2; Carbohydrate (grams) 5; Fiber (grams) 2.

Source:
Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.