Rating: 4.5 stars
10 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This salad holds well, so it is a fine side to bring to a cookout or pack with a lunch.

Jean Kressy
Recipe by Cooking Light May 2004

Gallery

Credit: Randy Mayor; Lydia DeGaris-Pursell

Recipe Summary

Yield:
4 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

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

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

Nutrition Facts

101 calories; calories from fat 30%; fat 3.4g; saturated fat 0.5g; mono fat 2.2g; poly fat 0.5g; protein 2.6g; carbohydrates 17.4g; fiber 3.6g; iron 0.8mg; sodium 154mg; calcium 30mg.
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