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:

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

Directions Step-By-Step

1
WITH 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.
2
RINSE 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.
3
FOR 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.
4
COVER AND REFRIGERATE 1 HR. OR UP TO 12 HRS BEFORE SERVINGS.
5
TO 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