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Herbed Summer Salad

Herbed Summer Salad

Nutrition Facts
  • cal. (kcal) 142
Herbed Summer Salad
  • Makes: 6 servings
  • Start to Finish: 25 mins
  • Carb Grams Per Serving: 5

Ingredients

  • 1/4 cup olive oil or salad oil
  • 3 tablespoons white wine vinegar
  • 1 thinly sliced green onion (2 tablespoons)
  • 2 tablespoons snipped fresh parsley
  • 2 tablespoons mayonnaise or salad dressing
  • 1 tablespoon snipped fresh basil or 1/2 teaspoon dried basil, crushed
  • 1 tablespoon snipped fresh dill or 1/2 teaspoon dried dill
  • 1 teaspoon snipped fresh oregano or 1/4 teaspoon dried oregano, crushed
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 clove garlic, minced
  • 2 medium yellow summer squash and/or zucchini, cut into 1/4-inch slices (2-1/2 cups)
  • 2 small tomatoes, cut into wedges
  • 1 cup packaged sliced fresh mushrooms

Directions

  1. For dressing, in a screw-top jar combine oil, vinegar, green onion, parsley, mayonnaise, basil, dill, oregano, salt, pepper, and garlic. Cover and shake well.
  2. In a salad bowl combine squash slices, tomato wedges, and mushrooms. Drizzle dressing over squash mixture; toss to coat.

Nutrition Information

Servings Per Recipe: 6
PER SERVING: 142 cal., 13 g total fat (2 g sat. fat), 3 mg chol., 131 mg sodium, 5 g carb. (2 g fiber), 2 g pro.

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