Stacked Summer Vegetable Salad

By á-29897

Servings Per Recipe 6,
cal. (kcal) 117,
Fat, total (g) 9,
chol. (mg) 0,
sat. fat (g) 1,
carb. (g) 8,
Monosaturated fat (g) 7,
Polyunsaturated fat (g) 1,
Trans fatty acid (g) 0,
fiber (g) 2,
sugar (g) 5,
pro. (g) 2,
vit. A (IU) 7240,
vit. C (mg) 24,
Thiamin (mg) 0,
Riboflavin (mg) 0,
Niacin (mg) 1,
Pyridoxine (Vit. B6) (mg) 0,
Folate (µg) 36,
Cobalamin (Vit. B12) (µg) 0,
sodium (mg) 202,
Potassium (mg) 411,
calcium (mg) 30,
iron (mg) 1,
Percent Daily Values are based on a 2,000 calorie diet

Ingredients

• 3 medium yellow or green zucchini
• Kosher salt
• 4 medium carrots
• 1/2 small red onion
• 1 to 2 cups torn leaf lettuce
• 3 tablespoons lemon juice
• 1/4 cup olive oil or canola oil
• 2 tablespoons snipped fresh dill
• Freshly ground black pepper (optional)

Details

Adapted from recipe.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 refrigerate 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.