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Minted Zucchini Salad, from Carol Anderson of Salt Lake City, Utah, is a great way to use up some of the fresh crop from your garden. Lemon and mint accent the zucchini slices nicely.
This recipe is:
Nutritional Analysis: 3/4 cup equals 97 calories, 9 g fat (1 g saturated fat), 0 cholesterol, 102 mg sodium, 4 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable.
Originally published as Minted Zucchini Salad in
Taste of Home
August/September 2005, p 20
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