Health

Marinated Zucchini and Yellow Squash Salad

marinated-squash-salad RecipeYunhee Kim

Ingredients

  • 1/2 cup cider vinegar
  • 4 teaspoons sugar
  • 1/2 teaspoon salt, divided
  • 3 zucchini (about 1 1/2 pounds)
  • 2 yellow squash (about 3/4 pound)
  • 1 garlic clove, peeled
  • 1/2 cup packed fresh basil leaves
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 3 ounces part-skim mozzarella cheese, cut into 1/4-inch cubes

Preparation

1. Combine vinegar, sugar, and 1/4 teaspoon salt until sugar dissolves. Trim ends of zucchini and squash; cut into thin ribbons with harp-shaped peeler. Add to vinegar mixture. Cover and chill 2 hours or overnight.

2. Bring a small pan of water to a boil; add garlic. Remove with a slotted spoon after 1 minute. Rinse under cold water; set aside. Add basil to boiling water; immediately remove and rinse under cold water. Reserve 1 tablespoon of cooking liquid. Transfer garlic and basil to a food processor, and add lemon juice, olive oil, reserved water, and the remaining 1/4 teaspoon salt. Process until smooth.

3. Drain squash, and divide among 4 plates. Top with cubed mozzarella, and drizzle with basil oil.

Print
  • Prep Time:
  • Yield: Makes 4 servings (serving size: 1 1/4 cups salad, 1 tablespoon basil oil)

Nutritional Information

Calories per serving:159
Fat per serving:8g
Saturated fat per serving:3g
Monounsaturated fat per serving:4g
Polyunsaturated fat per serving:1g
Protein per serving:9g
Carbohydrates per serving:14g
Fiber per serving:3g
Cholesterol per serving:11mg
Iron per serving:1mg
Sodium per serving:271mg
Calcium per serving:205mg

This Recipe Is

Health
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