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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 87.9
  • Total Fat: 0.8 g
  • Cholesterol: 0.7 mg
  • Sodium: 809.2 mg
  • Total Carbs: 19.9 g
  • Dietary Fiber: 4.5 g
  • Protein: 3.9 g

View full nutritional breakdown of Squash and Corn Salad with Dill calories by ingredient
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Squash and Corn Salad with Dill

Submitted by: LENORA05

Introduction

This is just a summer salad I threw together tonight. The colors are really nice and the flavor is pretty mellow. There is only a light coating of dressing on the veggies, but it's just enough to make them special. This is just a summer salad I threw together tonight. The colors are really nice and the flavor is pretty mellow. There is only a light coating of dressing on the veggies, but it's just enough to make them special.
Number of Servings: 4

Ingredients

    Summer squash, 2 cup slices
    Zucchini, 2 cup, sliced
    Yellow Sweet Corn, Frozen, 1 cup kernels
    Romaine Lettuce (salad), 3 cup, shredded
    Scallion, fresh, chopped, 2 tbls
    Dill weed, fresh, chopped, 1 sprigs
    Breakstone Fat Free Sour Cream, 2 tbsp
    White wine Vinegar, 1 tbsp
    Salt, 1 tsp
    Pepper, black, .5 tsp

Directions

Bring a medium pot of water to a boil.
Slice the quash and mix with the corn. Blench those veggies in the water for about 2 minutes or until desired tenderness...I like mine crispier. Drain and rinse under cold running water, or shock in an ice bath.
In the large bowl, whisk together the scallions, sour cream, dill, vinegar, salt and pepper.
Toss the chilled veggies with the dressing then toss in the shredded lettuce.
Makes 4 large servings.

Number of Servings: 4

Recipe submitted by SparkPeople user LENORA05.






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