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Garden Salad with Citrus Vinaigrette

Randy Mayor; Lydia DeGaris-Pursell
Yield 4 servings (serving size: 1 cup)
This salad holds well, so it is a fine side to bring to a cookout or pack with a lunch.

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

Nutrition 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

How to Make It

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

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