Crisp Tomato Zucchini Salad
TOTAL TIME: Prep/Total Time: 20 min.
YIELD: 8 servings.
"Tomato Zucchini Salad is a crisp, colorful salad tossed with a delicious Dijon-tarragon vinaigrette," notes Suzanne Kesel of Cohocton, New York. "Try it in summer, too, when you can use fresh items from your garden."
Ingredients
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2 cups water
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4 small zucchini, thinly sliced
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1/8 teaspoon salt
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2 small tomatoes, cut into wedges
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2 slices red onion, separated into rings
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VINAIGRETTE:
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3 tablespoons olive oil
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1 tablespoon balsamic vinegar
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1 tablespoon Dijon mustard
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1 tablespoon minced fresh tarragon
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1/2 teaspoon salt
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1/2 teaspoon hot pepper sauce
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1 garlic clove, minced
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1 tablespoon minced fresh parsley
Directions
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1.
In a large saucepan, bring water to a boil. Add zucchini; cover and boil for 2-3 minutes. Drain and immediately place zucchini in ice water. Drain and pat dry. Transfer to a large serving bowl; sprinkle with salt. Add the tomatoes and onion.
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2.
In a jar with a tight-fitting lid, combine the oil, vinegar, tarragon, mustard, salt, hot pepper sauce and garlic; shake well. Pour over vegetables and gently toss to coat. Sprinkle with parsley. Refrigerate until serving.
Nutrition Facts
3/4 cup: 63 calories, 5g fat (1g saturated fat), 0 cholesterol, 238mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1 fat.
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