Minted summer salad
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Zucchini | |
| ½ | Seedless cucumber | |
| 6 | 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 |
Directions
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