Minted Zucchini Salad

By littlefish

Minted Zucchini Salad, from Carol Anderson of Salt Lake City, Utah, is a great way to use up some of the fresh crop from your garden. Lemon and mint accent the zucchini slices nicely

Ingredients

• 1/4 cup Crisco® Olive Oil
• 2 tablespoons lemon juice
• 1 tablespoon minced fresh mint
• 1/4 teaspoon salt
• Dash cayenne pepper
• 1-1/2 pounds zucchini, thinly sliced

Details

Servings 6

Preparation

Step 1

In a large bowl, whisk the oil, lemon juice, mint, salt and cayenne until blended. Add zucchini; toss to coat. Refrigerate until serving. Yield: 6 servings.



Nutritional Analysis: 3/4 cup equals 97 calories, 9 g fat (1 g saturated fat), 0 cholesterol, 102 mg sodium, 4 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable.