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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 101
  • Calories from fat: 30%
  • Fat: 3.4g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 0.5g
  • Protein: 2.6g
  • Carbohydrate: 17.4g
  • Fiber: 3.6g
  • Cholesterol: 0.0mg
  • Iron: 0.8mg
  • Sodium: 154mg
  • Calcium: 30mg

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

  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.
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