Zucchini and Green Bean Salad
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 107.4
- Total Fat: 9.1 g
- Cholesterol: 0.0 mg
- Sodium: 5.2 mg
- Total Carbs: 6.0 g
- Dietary Fiber: 2.5 g
- Protein: 1.2 g
View full nutritional breakdown of Zucchini and Green Bean Salad calories by ingredient
Introduction
A great way to use up some of that abundant zucchini harvest! A great way to use up some of that abundant zucchini harvest!Number of Servings: 6
Ingredients
-
1 pound zucchini
1/2 pound green beans
1/4 cup scallions, chopped finely
1/3 cup olive oil
1/3 cup white wine vinegar
1 tbsp finely chopped fresh dill weed or 1/2 tbsp dried
Directions
Fill a 3-quart saucepan most of the way with salted water and bring to a boil.
Julienne zucchini on small julienne blade of mandoline or cut into matchsticks with a knife.
Cut tips and tail off the green beans, then slice them in half vertically with a sharp knife. Then slice them in half again. You want them about the same size as the zucchini pieces.
Blanche the green beans until tender, about 2-3 minutes. Remove and shock in an ice-water bath. Blanche the zucchini about 1 minutes, then shock.
Chop scallions. Mix together oil, vinegar, and dill weed.
Combine zucchini, green beans, and scallions. Pour the dressing over the mixture and toss to coat.
Refrigerate at least an hour before serving. There will be quite a bit more dressing than you need. Feel free to drain most of it off when you serve.
Makes 6 servings. Serving size is 100 grams, about 3/4 cup.
Number of Servings: 6
Recipe submitted by SparkPeople user REVJVH.
Julienne zucchini on small julienne blade of mandoline or cut into matchsticks with a knife.
Cut tips and tail off the green beans, then slice them in half vertically with a sharp knife. Then slice them in half again. You want them about the same size as the zucchini pieces.
Blanche the green beans until tender, about 2-3 minutes. Remove and shock in an ice-water bath. Blanche the zucchini about 1 minutes, then shock.
Chop scallions. Mix together oil, vinegar, and dill weed.
Combine zucchini, green beans, and scallions. Pour the dressing over the mixture and toss to coat.
Refrigerate at least an hour before serving. There will be quite a bit more dressing than you need. Feel free to drain most of it off when you serve.
Makes 6 servings. Serving size is 100 grams, about 3/4 cup.
Number of Servings: 6
Recipe submitted by SparkPeople user REVJVH.