Garden Salad with Citrus Vinaigrette

Randy Mayor; Lydia DeGaris-Pursell
This salad holds well, so it is a fine side to bring to a cookout or pack with a lunch.

Yield:

4 servings (serving size: 1 cup)

Recipe from

Nutritional Information

Calories 101
Caloriesfromfat 30 %
Fat 3.4 g
Satfat 0.5 g
Monofat 2.2 g
Polyfat 0.5 g
Protein 2.6 g
Carbohydrate 17.4 g
Fiber 3.6 g
Cholesterol 0.0 mg
Iron 0.8 mg
Sodium 154 mg
Calcium 30 mg

Ingredients

Vinaigrette:
3 tablespoons fresh orange juice
1 1/2 tablespoons fresh lime juice
2 1/2 teaspoons extravirgin olive oil
2 teaspoons honey
1 teaspoon red wine vinegar
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Salad:
1 1/2 cups (1 x 1/4-inch) julienne-cut zucchini
1 1/2 cups (1 x 1/4-inch) julienne-cut yellow squash
1 cup fresh corn kernels (about 2 ears)
2 tablespoons finely chopped red onion
1 tablespoon finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh basil

Preparation

To prepare vinaigrette, combine the first 7 ingredients, stirring with a whisk.

To prepare salad, combine zucchini and remaining ingredients in a large bowl. Add vinaigrette; toss well. Cover and chill.

Note:

Jean Kressy,

May 2004