STACKED SUMMER VEGTABLE SALAD
By
joyce deshong
@joycedeshong
1
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 vote5
Prep:
50 Min
Ingredients
-
3 mediumyellow or green zucchini
-
·kosher salt
-
4 mediumcarrots
-
1/4small red onion
-
1 ctorn leaf lettuce
-
3 Tbsplemon juice
-
1/4 colive oil or canola oil
-
1 Tbspsnipped fresh dill
-
·fresh ground black pepper
How to Make STACKED SUMMER VEGTABLE SALAD
- 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.
- 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.
- 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. - COVER AND REFRIGERATE 1 HR. OR UP TO 12 HRS BEFORE SERVINGS.
- 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
