stacked summer vegtable salad
(1 rating)
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IF YOU LIKE SALADS LIKE I DO, YOU WILL ENJOY THIS RECIPE. THIS WAS POSTED IN A MAGAZINE UNDER THE WEBSITE OF "RECIPES.COM"
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(1 rating)
prep time
50 Min
Ingredients For stacked summer vegtable salad
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3 mdyellow or green zucchini
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kosher salt
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4 mdcarrots
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1/4small red onion
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1 ctorn leaf lettuce
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3 Tbsplemon juice
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1/4 colive oil or canola oil
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1 Tbspsnipped fresh dill
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fresh ground black pepper
How To Make stacked summer vegtable salad
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1WITH A VEGT. PEELER OR MANDOLINE, SHAVE ZUCCHINI IN THIN STRIPS. SALT LIGHTLY, THEN TRANSFER TO COLANDER TO DRAIN, ABOUT 15 MINS. SHAVE CARROTS IN STRIPS LENGTHWISE AND THINLY SLICE ONION.
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2RINSE ZUCCHINI AND ALLOW TO DRAIN IN COLANDER. TO ASSEMBLE SALAD, IN A 2 QT. SQUARE DISH, LAYER ONE THIRD EACH OF THE VEGTS. AND ONION.
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3FOR DRESSING: IN A GLASS MEASURING CUP WHISK TOGETHER LEMON JUICE AND OIL. DRIZZLE SOME OF THE DRESSING ON LAYERED VEGTS. REPEAT LAYERING AND DRESSING TWICE.
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4COVER AND REFRIGERATE 1 HR. OR UP TO 12 HRS BEFORE SERVINGS.
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5TO SERVE: SPRINKLE SALAD WITH FRESH DILL AND PEPPER. CUT SALAD IN RECTANGLES WITH A SHARP KNIFE, LIFT OUT WITH A SPATULA. MAKES 6 TO 8 SERVINGS. EACH SERVING: 117 CALORIES 9 G FAT 202 MG SODIUM 8 G CARBS 2 G FIBER 2 G PROTEIN
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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