Rating: 4 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 1
Kathleen Desmond Stang
Recipe by Cooking Light November 1997

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Recipe Summary

Yield:
2 servings (serving size: 1 1/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 7 ingredients in a small bowl; stir well with a whisk.

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  • Combine lettuce and zucchini in a bowl; add vinaigrette, and toss salad well.

Nutrition Facts

46 calories; calories from fat 49%; fat 2.5g; saturated fat 0.3g; mono fat 1.7g; poly fat 0.3g; protein 1.3g; carbohydrates 5.1g; fiber 1.1g; cholesterol 0mg; iron 0.8mg; sodium 190mg; calcium 26mg.
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