Recipe for Zucchini Salad from the Equal section.
Zucchini Salad48% calorie reduction from traditional recipe 1 pound zucchini, unpeeled
1 medium sweet onion, thinly sliced
1 medium orange bell pepper, sliced
1/2 cup cider vinegar
1/3 cup water
1 tablespoon oil
1/2 cup Equal? Spoonful*
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon dried marjoram or tarragon, crushed (optional)
12 cups salad greens
6 arugula leaves, snipped
3 tablespoons pine nuts (optional) *May substitute 12 packets Equal? sweetener Cut zucchini into 1/8-inch slices. Mix together with onion and bell pepper. Set aside. In a quart-size container with lid, combine vinegar, water, oil, Equal?, salt, pepper and marjoram. Pour over vegetables. Refrigerate, covered, overnight to allow flavors to blend. Spoon vegetables over salad greens using a slotted spoon. Top with bits of arugula and sprinkle with pine nuts. Makes 6 servings Nutrition information per serving: 71 cal., 2 g pro., 10 g carb., 3 g fat, 0 mg chol, 129 mg sodium Food exchanges: 2 vegetable, 1/2 fat
We hope you enjoy your freshly made Zucchini Salad. This recipe came from Equal's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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