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- Recipes
- Zucchini and Summer Squash Ribbon Salad
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Zucchini and Summer Squash Ribbon Salad
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Serves:
6 (1/2 cup each)
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Prep time:
30 minutes
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Source:
Hy-Vee Test Kitchen.
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Ingredients:
All you do
- Wash and trim off ends of zucchini and yellow squash. Using a vegetable peeler, peel vegetables into long ribbons, rotating vegetable as needed to ease peeling. Discard the seedy center.
- Place ribbons in a colander and sprinkle with salt. Mix and let drain for 15 minutes.
- Meanwhile, combine oil, Parmesan, basil and garlic in a medium bowl.
- Gently wring out ribboned vegetables and pat dry with paper towel. Add to the oil mixture and toss well.
- Cover and refrigerate until ready to serve.
Daily nutritional values:
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8% vitamin A
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10% calcium
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40% vitamin C
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4% iron
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Nutrition information per serving:
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Calories: 90
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Protein: 4g
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Carbohydrate: 5g
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Saturated Fat: 2g
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Cholesterol: 5mg
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Sodium: 310mg
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Dietary Fiber: 1g
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Sugar: 3g
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Fat: 7g
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Trans fats: 0g
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