Marinated Garden Salad

[Guest guest]

Marinated Garden Salad

Slice the veggies on a mandoline for best results.

 

1 lb. baby zucchini, thinly sliced

1 lb. baby yellow crookneck squash, thinly sliced

1/2 small red onion, chopped

1/2 small cucumber, cut in half and thinly sliced

3/4 cup radishes, thinly sliced

1/4 cup celery, thinly sliced

1/4 cup carrots, thinly sliced

2 TB pitted black olives, sliced

1/2 cup extra virgin olive oil

1/4 cup red wine vinegar

2 TB fresh parsley, chopped

2 TB Romano or Parmesan cheese, grated

Salt and ground black pepper

 

1. Combine the zucchini, squash, red onion, cucumber, radishes, celery,

carrots and olives

in a large bowl; toss to combine.

 

2. Combine the oil and vinegar in a small bowl; whisk to combine. Whisk in

the parsley and

Romano. Season to taste with salt and pepper. Pour the mixture over the

salad; toss gently.

Cover and refrigerate 8 hours or overnight.

 

Yield: 8 servings.

 

Nutrition Information:

Per serving = 153 Calories, 2 g Protein, 14 g Fat, 6 g Carbs,

126 mg Sodium, 1 mg Cholesterol, 2 g Fiber.

 

Note: If the zucchini and squash are large, cut them in half lengthwise

before slicing.