stacked summer vegtable salad

How To Make stacked summer vegtable salad

• 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
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