Tomato Zucchini Salad Recipe

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Ingredients:

Serving

4 medium zucchini , cut into 1/4-inch slices
3 medium tomatoes , cut into 1/4-inch slices
1/3 cup vegetable oil
3 tbsp white vinegar
1-1/2 tsp lemon juice
1 tsp sugar
1/2 tsp salt
1/2 tsp ground mustard
1/2 tsp dried oregano
1/4 tsp coarsely ground pepper
pitted ripe olives

Directions:

Place 1 in. of water and zucchini in a large skillet; bring to a boil. Reduce heat; cover and simmer for 2-3 minutes or until crisp-tender. Drain and pat dry. Arrange zucchini and tomatoes in alternating circles on a serving platter.
In a jar with a tight-fitting lid, combine the oil, vinegar, lemon juice, sugar, salt, mustard, oregano and pepper; shake well. Drizzle over zucchini and tomatoes. Cover and refrigerate for at least 2 hours. Place olives in center of vegetables. Yield: 6 servings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	119.95 Kcal (502 kJ)
Calories from fat	108.12 Kcal
		% Daily Value*
Total Fat	12.01g	18%
Sodium	202.02mg	8%
Potassium	183.82mg	4%
Total Carbs	3.33g	1%
Sugars	2.3g	9%
Dietary Fiber	0.76g	3%
Protein	0.87g	2%
Vitamin C	11.6mg	19%
Iron	0.1mg	1%
Calcium	10.3mg	1%

Amount Per 100 g
Calories	131.73 Kcal (552 kJ)
Calories from fat	118.74 Kcal
		% Daily Value*
Total Fat	13.19g	18%
Sodium	221.87mg	8%
Potassium	201.88mg	4%
Total Carbs	3.65g	1%
Sugars	2.53g	9%
Dietary Fiber	0.84g	3%
Protein	0.95g	2%
Vitamin C	12.7mg	19%
Iron	0.1mg	1%
Calcium	11.3mg	1%

* 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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