Heirloom Tomato and Zucchini Salad

Yield: Serves 4 (serving size: about 1 cup salad and 1 tablespoon vinaigrette)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 61
  • Fat: 3.7g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.0g
  • Carbohydrate: 0.0g
  • Fiber: 0.0g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 128mg
  • Calcium: 0.0mg

Ingredients

  • 1 pound heirloom tomatoes, cut into 1/4-inch-thick slices
  • 1 small zucchini, cut into 1/8-inch-thick rounds
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons finely chopped fresh chives
  • 1 tablespoon olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon sugar

Preparation

  1. Divide tomatoes and zucchini evenly among 4 plates. Sprinkle with salt and pepper. Combine chives, olive oil, vinegar, and sugar in a bowl, stirring with a whisk. Drizzle vinegar mixture evenly over salads.
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