Stacked Summer Vegtable Salad Recipe

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STACKED SUMMER VEGTABLE SALAD

joyce deshong

By
@joycedeshong

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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Rating:
★★★★★ 1 vote
Prep:
50 Min

Ingredients

3 medium
yellow or green zucchini
kosher salt
4 medium
carrots
1/4
small red onion
1 c
torn leaf lettuce
3 Tbsp
lemon juice
1/4 c
olive oil or canola oil
1 Tbsp
snipped fresh dill
fresh ground black pepper

Step-By-Step

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.

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.

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.

4COVER AND REFRIGERATE 1 HR. OR UP TO 12 HRS BEFORE SERVINGS.

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

About this Recipe

Course/Dish: Other Salads
Other Tag: Healthy
Hashtags: #for, #Great, #lunch