Mexican Marinated Squash

Oxmoor House
Spicy chilled squash salad tastes great alongside Chicken Kabobs with Southwest Salsa.
2 servings.


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1 cup julienne-sliced yellow squash
1 cup julienne-sliced zucchini
2 tablespoons chopped green onions
1/4 cup white wine vinegar
2 tablespoons chopped fresh cilantro
1 teaspoon olive oil
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon ground cumin
1/4 teaspoon pepper
1/8 teaspoon salt


Combine first 3 ingredients in a small shallow dish.

Combine vinegar and remaining ingredients in a jar; cover tightly, and shake vigorously. Pour vinegar mixture over vegetable mixture; toss gently. Cover and marinate in refrigerator at least 8 hours. Toss gently before serving.

Created date

August 2009

Nutritional Information

Calories 50
Caloriesfromfat 47 %
Fat 2.6 g
Satfat 0.4 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 1.6 g
Carbohydrate 5.4 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 157 mg
Calcium 0.0 mg