STACKED SUMMER VEGTABLE SALAD

Stacked Summer Vegtable Salad

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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"

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

How to Make STACKED SUMMER VEGTABLE SALAD

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

Printable Recipe Card

About STACKED SUMMER VEGTABLE SALAD

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



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