Summer Squash Salad  Vegetarian, Trans Fat Free, Low Sodium, Good Source of Vitamin C Contains Dairy
Yield: Approximately 10 servings (~1/2 cup each) 1 pound fresh zucchini, skin on 1 pound fresh summer squash, skin on 2 tablespoons red wine vinegar ¼ cup olive oil 2 teaspoons Dijon mustard 2 teaspoons dried tarragon leaves ½ teaspoon black pepper ¼ teaspoon coarse kosher salt ¼ cup feta cheese, crumbled ¼ cup fresh parsley, chopped Instructions 1. Slice zucchini and squash into thin half-moons or lengthwise ribbons. Transfer to a large bowl. 2. Whisk vinegar, mustard, tarragon, black pepper, and salt in a small bowl. Pour in oil in a slow, steady stream, whisking until emulsified. 3. Add feta, parsley, and vinaigrette to large bowl and toss gently to coat. Let stand at room temperature 10 minutes, tossing occasionally. Serve immediately or chilled 74 calories, 6g fat, 1.5g saturated fat, 3.5mg cholesterol, 118mg sodium, 3.5g carbohydrates, 1g fiber, 2g sugar, 2g protein, 6% DV of Vitamin A, 29% DV of Vitamin C, 4% DV of Calcium, 3% DV of Iron |
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