Minted Zucchini Salad Recipe

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Minted Zucchini Salad Recipe
Minted Zucchini Salad Recipe photo by Taste of Home
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Minted Zucchini Salad Recipe

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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.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 10 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 10 min.

Ingredients

  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon minced fresh mint
  • 1/4 teaspoon salt
  • Dash cayenne pepper
  • 1-1/2 pounds zucchini, thinly sliced

Directions

In a large bowl, whisk the oil, lemon juice, mint, salt and cayenne until blended. Add zucchini; toss to coat. Refrigerate until serving. Yield: 6 servings.
Originally published as Minted Zucchini Salad in Taste of Home August/September 2005, p 20

Nutritional Facts

3/4 cup: 97 calories, 9g fat (1g saturated fat), 0 cholesterol, 102mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable.

  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon minced fresh mint
  • 1/4 teaspoon salt
  • Dash cayenne pepper
  • 1-1/2 pounds zucchini, thinly sliced
  1. In a large bowl, whisk the oil, lemon juice, mint, salt and cayenne until blended. Add zucchini; toss to coat. Refrigerate until serving. Yield: 6 servings.
Originally published as Minted Zucchini Salad in Taste of Home August/September 2005, p 20

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