Summer Salad
NUTRITIONAL ANALYSIS (per serving):
Calories: 73 Protein: 2g Carbohydrates: 7g Fat: 5g Saturated Fat: 1g Cholesterol: 0mg Sodium: 109mg Fiber: 2g PCF Ratio: 9-36-55 Exchange Approx.: 1 ½ Vegetables, 1 Fat
INGREDIENTS | SERVES 6
2 cups snap peas, cut into 1″ pieces
2 cups summer squash, cut into ½″ pieces
½ cup carrots, chopped
3 tablespoons mushrooms, minced
2 cups cucumbers, chopped
¼ cup onion, thinly sliced
2 tablespoons canola oil
2 tablespoons balsamic vinegar
¼ teaspoon salt
¼ teaspoon thyme
¼ teaspoon marjoram
Combine snap peas, squash, carrots and mushrooms; steam for 2–3 minutes, until crisp-tender. Cool and refrigerate.
When cooled, add cucumbers and onions.
Whisk together canola oil, balsamic vinegar, salt, thyme, and marjoram. Pour over vegetables; toss lightly. Serve.
Tip
Add the oil and vinegar dressing just before serving. Minimize the exposure of vinegar to certain vegetables such as snap peas or green beans to retain their bright colors.
