1 Picture
Ingredients
- 3 medium yellow or green zucchini
- Kosher salt
- 4 medium carrots
- 1/2 small red onion
- 1 - 2 cups torn leaf lettuce
- 3 tablespoonslemon juice
- 1/4 cup olive oil or canola oil
- 2 tablespoons snipped fresh dill
- Freshly ground black pepper (optional)
Details
Servings 6
Preparation time 50mins
Cooking time 60mins
Adapted from bhg.com
Preparation
Step 1
1. With a vegetable peeler or mandoline shave zucchini in thin strips. Salt lightly, then transfer to colander to drain, about 15 minutes. Meanwhile, shave carrots in strips and thinly slice onion.
2. Rinse zucchini and drain in colander. To assemble salad, in a 2-quart square dish layer one-third each of zucchini, lettuce carrots, and onion. For dressing, in a glass measuring cup whisk together lemon juice and oil. Drizzle some of the dressing on layered vegetables. Repeat layering and dressing twice. Cover and refridgerate 1 hour or up to 12 hours before serving.
3. To serve, sprinkle salad with fresh dill and pepper. Cut salad in rectangles with a sharp knife; lift out with a spatula.
Nutrition Facts (Stacked Summer Vegetable Salad) Servings Per Recipe 6,
Calories 117,
Protein (gm) 2,
Carbohydrate (gm) 8,
Fat, total (gm) 9,
Saturated fat (gm) 1,
Monosaturated fat (gm) 7,
Polyunsaturated fat (gm) 1,
Dietary Fiber, total (gm) 2,
Sugar, total (gm) 5,
Vitamin A (IU) 7240,
Vitamin C (mg) 24,
Thiamin (mg) 0,
Riboflavin (mg) 0,
Niacin (mg) 1,
Pyridoxine (Vit. B6) (mg) 0,
Folate (µg) 36,
Sodium (mg) 202,
Potassium (mg) 411,
Calcium (DV %) 30,
Iron (DV %) 1,
Percent Daily Values are based on a 2,000 calorie diet
Review this recipe