Minted summer salad

Yield: 6 servings

Measure 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

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

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