Mixed Greens Salad

Photo: Levi Brown; Styling: Thom Driver

For delicate zucchini and yellow squash ribbons, draw a vegetable peeler down the length of the squash. For paper-thin ­shavings, use a mandoline.


This recipe goes with Crab Cakes with Spicy Rémoulade, Garlicky Meatball Pasta, Tzatziki Chicken Salad

Yield: Serves 4 (serving size: about 1 1/2 cups)
Recipe from Cooking Light

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Recipe Time

Hands On: 5 Minutes
Total: 5 Minutes

Nutritional Information

Amount per serving
  • Calories: 36
  • Fat: 1.6g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 0.1g
  • Protein: 1.9g
  • Carbohydrate: 6g
  • Fiber: 2g
  • Cholesterol: 0.0mg
  • Iron: 2.8mg
  • Sodium: 214mg
  • Calcium: 67mg


  • 6 cups mixed baby salad greens
  • 1 cup shaved summer squash (such as zucchini and yellow squash)
  • 1/3 cup thinly sliced radishes
  • 3 tablespoons bottled Italian vinaigrette dressing


  1. 1. Combine greens, squash, radishes, and vinaigrette in a large bowl; toss gently to coat.
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