Cucumber-Zucchini Salad
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Cucumber-Zucchini Salad calories by ingredient
Introduction
Good with Italian Food Good with Italian FoodNumber of Servings: 4
Ingredients
-
1 medium cucumber-peeled, can leave small strips of peel on for color.
1 medium baby zucchini-peel on
2 large plum tomatoes
2.5 tablespoons of olive oil
2 tablespoons of balsamic or red wine vinegar
1/4 to 1/2 teaspoon of salt
black pepper to taste
Directions
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.
