Recipe for cooking zucchini salad

Super Salad Recipes :: Low-Fat and Low-Calorie Salads

Zucchini Salad

48% calorie reduction from traditional recipe

1 lb. zucchini, unpeeled
1 med. sweet onion, thinly sliced
1 med. orange bell pepper, sliced
1/2 C. cider vinegar
1/3 C. water
1 Tbsp. oil
1/2 C. Sugar replacement
1/4 tsp. salt
1/4 tsp. ground black pepper
1/4 tsp. dried marjoram or tarragon, crushed (optional)
12 C. salad greens
6 rocket leaves, snipped
3 Tbsp. pine nuts (optional)

*May substitute 12 packets Sugar replacement

Cut zucchini into 1/8-in. slices. Mix together with onion and bell pepper. Set aside.

In a qt.-size container with lid, Mix together vinegar, water, oil, Sugar replacement, salt, pepper and marjoram. Pour over vegetables. Refrigerate, covered, overnight to allow flavors to blend.

Spoon vegetables over salad greens using a slotted spoon. Top with bits of rocket and sprinkle with pine nuts.

Makes approximately 6 servings

Nutrition information per servings: 71 cal., 2 g pro., 10 g carb., 3 g fat, 0 mg chol, 129 mg sodium

Food exchanges: 2 vegetable, 1/2 fat