Summer Veggie Salad Recipe

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Ingredients:

Serving

1 cup thinly sliced carrots
1 cup fresh green beans , cut into 2-inch pieces
1 cup fresh sugar snap peas
1 cup thinly sliced zucchini
1 cup thinly sliced yellow summer squash
1/2 cup thinly sliced green onions
1/2 cup chopped sweet red pepper
1 can (2-1/4 oz) sliced ripe olives, drained
dressing:
6 tbsp olive oil
4-1/2 tsp lemon juice
1 tbsp red wine vinegar
1 tbsp minced fresh parsley
1-1/2 tsp sugar
1 garlic clove, minced
1/8 tsp salt
dash pepper
1/4 cup shredded parmesan cheese , optional

Directions:

In a large saucepan, bring 4 in. of water to a boil. Add carrots, beans and peas; cook for 4 minutes. Drain and rinse in cold water. Place in a bowl; add zucchini, summer squash, onions, red pepper and olives.
In a jar with a tight-fitting lid, combine oil, lemon juice, vinegar, parsley, sugar, garlic, salt and pepper; shake well. Pour over vegetable mixture and toss to coat. Refrigerate for up to 1 hour. Just before serving, sprinkle with Parmesan cheese if desired. Yield: 12 servings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	93.01 Kcal (389 kJ)
Calories from fat	69.44 Kcal
		% Daily Value*
Total Fat	7.72g	12%
Cholesterol	1.2mg	0%
Sodium	80.6mg	3%
Potassium	203.23mg	4%
Total Carbs	4.56g	2%
Sugars	2.18g	9%
Dietary Fiber	1.34g	5%
Protein	1.94g	4%
Vitamin C	24.8mg	41%
Vitamin A	0.3mg	10%
Iron	18.8mg	104%
Calcium	42.2mg	4%

Amount Per 100 g
Calories	99.41 Kcal (416 kJ)
Calories from fat	74.22 Kcal
		% Daily Value*
Total Fat	8.25g	12%
Cholesterol	1.28mg	0%
Sodium	86.14mg	3%
Potassium	217.22mg	4%
Total Carbs	4.87g	2%
Sugars	2.33g	9%
Dietary Fiber	1.44g	5%
Protein	2.08g	4%
Vitamin C	26.5mg	41%
Vitamin A	0.3mg	10%
Iron	20.1mg	104%
Calcium	45.1mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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