Minted Summer Salad Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
2: Zucchini,
1/4 cup: Fresh mint, chopped
1/2: Seedless cucumber,
1/4 cup: Parsley, chopped
6: Plum tomatoes or 3 beefsteak,
2 T: Oil,
3/4 cup: Red onion, chopped
2 T: White wine vinegar,
Directions:
Chop unpeeled squash, cucumbers and tomatoes into 1/2" pieces. Combine
vegetables with onion, herbs, oil, vinegar, salt and pepper; toss.
Keeps well several days in the refrigerator. Each 2/3 cup serving
contains 53 calories and 4 grams fat. Source: grocery ad
Submitted By MEG ANTCZAK On 03-09-95
Source from luhu.jp
vegetables with onion, herbs, oil, vinegar, salt and pepper; toss.
Keeps well several days in the refrigerator. Each 2/3 cup serving
contains 53 calories and 4 grams fat. Source: grocery ad
Submitted By MEG ANTCZAK On 03-09-95
Source from luhu.jp
Tags
Salads