Fall Harvest Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 yellow summer squash seeded and chopped1 zucchini squash seeded and chopped2 hot house tomatoes (or 5 roma tomatoes) seeded and chopped3 tbsp olive oil (Extra Virgin is best but you can use what you have)
Heat Olive oil in a skillet or pan large enough to hold squash and tomatoes.
Add squash and tomatoes
Toss vegetables in oil over heat for 1-2 minutes, just enough to coat the vegetables and heat the outside but not enough to heat vegetables all the way through.
Take off heat and Serve.
Makes enough for four side servings or two main servings.
Number of Servings: 2
Recipe submitted by SparkPeople user VORONDA.
Add squash and tomatoes
Toss vegetables in oil over heat for 1-2 minutes, just enough to coat the vegetables and heat the outside but not enough to heat vegetables all the way through.
Take off heat and Serve.
Makes enough for four side servings or two main servings.
Number of Servings: 2
Recipe submitted by SparkPeople user VORONDA.
Nutritional Info Amount Per Serving
- Calories: 224.3
- Total Fat: 21.6 g
- Cholesterol: 0.0 mg
- Sodium: 9.5 mg
- Total Carbs: 9.4 g
- Dietary Fiber: 2.8 g
- Protein: 2.9 g
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