Guest guest Posted December 8, 2007 Report Share Posted December 8, 2007 * Exported from MasterCook * New Leaf Zucchini Carrot Dill Salad Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups chopped zucchini 2 cups chopped carrots 1 Tablespoon dried dill 1 teaspoon sea salt 1/4 cup olive oil 1/3 cup lemon juice -- + 2 teaspoons Chop the carrots coarsely in the food processor into small but crunchy bites. You don’t want this to be mushy, but to have texture and be chewy. Take carrots out of the food processor and put in a bowl. Next add the zucchini and chop. Don’t chop this too long because the zucchini will become mushy. Leave it in very small bite sizes. Remove the zucchini and put in the bowl with the carrots. Add the dill, olive oil, sea salt and lemon juice and toss together. Serve alone or on a bed of lettuce greens. Serves 4 Cuisine: " Vegetarian " Source: " New Leaf Market 1235 Apalachee Parkway, Tallahassee, FL 32301 (850)942-2557 " S(Formatted by Chupa Babi in MC): " 03.29.05 " Copyright: " ©2005 New Leaf Market " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 163 Calories; 14g Fat (71.8% calories from fat); 2g Protein; 11g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 496mg Sodium. Exchanges: 1 1/2 Vegetable; 0 Fruit; 2 1/2 Fat. Nutr. Assoc. : 0 0 0 0 0 0 ______________________________\ ____ Be a better friend, newshound, and know-it-all with Mobile. Try it now. http://mobile./;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ Quote Link to comment Share on other sites More sharing options...
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