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

Ann Taylor Pittman
Recipe by Cooking Light April 2012

Gallery

Levi Brown; Styling: Thom Driver

Recipe Summary

hands-on:
5 mins
total:
5 mins
Yield:
Serves 4 (serving size: about 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

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

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Nutrition Facts

36 calories; fat 1.6g; saturated fat 0.1g; mono fat 1.1g; poly fat 0.1g; protein 1.9g; carbohydrates 6g; fiber 2g; cholesterol 0mg; iron 2.8mg; sodium 214mg; calcium 67mg.
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