Chopped Vegetable Salad

Recipe from

Nutritional Information

Calories 106
Caloriesfromfat 68 %
Fat 8 g
Satfat 1 g
Cholesterol 0 mg
Sodium 486 mg
Carbohydrate 10 g
Fiber 3 g
Sugars 6 g
Protein 3 g

Ingredients

2 zucchini, cut into 1/2-inch pieces
2 yellow squash, cut into 1/2-inch pieces
12 ounces cherry tomatoes
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup fresh mint, chopped

Preparation

Combine the zucchini, squash, tomatoes, lemon juice, oil, salt, pepper, and mint in a large bowl. Let sit for 10 minutes before serving.

Note:

Sara Quessenberry,

July 2007