Yield: 6 servings
Measure | Ingredient |
---|---|
2 \N | Zucchini |
½ \N | Seedless cucumber |
6 \N | Plum tomatoes or 3 beefsteak |
¾ cup | Red onion; chopped |
¼ cup | Fresh mint; chopped |
¼ cup | Parsley; chopped |
2 tablespoons | Oil |
2 tablespoons | White wine vinegar |
Chop unpeeled squash, cucumbers and tomatoes into ½" pieces. Combine vegetables with onion, herbs, oil, vinegar, salt and pepper; toss.
Keeps well several days in the refrigerator. Each ⅔ cup serving contains 53 calories and 4 grams fat. Source: grocery ad Submitted By MEG ANTCZAK On 03-09-95