Cucumber-Zucchini Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 medium cucumber-peeled, can leave small strips of peel on for color.1 medium baby zucchini-peel on2 large plum tomatoes2.5 tablespoons of olive oil2 tablespoons of balsamic or red wine vinegar1/4 to 1/2 teaspoon of saltblack pepper to taste
Slice cucumber and zucchini into 1/8 inch slices into bowl. Chop and add the tomatos.
Quarter the onion and slice into thin slices to make about half a cup and add to the other vegetables.
Add the basil, olive oil and basalmic vinegar. Mix, cover bowl with plastic rap and refrigerate for 30 minutes before serving.
Number of Servings: 4
Recipe submitted by SparkPeople user RAINBOWCO.
Quarter the onion and slice into thin slices to make about half a cup and add to the other vegetables.
Add the basil, olive oil and basalmic vinegar. Mix, cover bowl with plastic rap and refrigerate for 30 minutes before serving.
Number of Servings: 4
Recipe submitted by SparkPeople user RAINBOWCO.
Nutritional Info Amount Per Serving
- Calories: 98.6
- Total Fat: 8.7 g
- Cholesterol: 0.0 mg
- Sodium: 309.1 mg
- Total Carbs: 4.8 g
- Dietary Fiber: 1.0 g
- Protein: 0.8 g