Summer Squash Salad Recipe
Yield: 4 servings
Ingredients:
- 1 ½ cups zucchini, very thinly sliced
- 1 ½ cups yellow summer squash, verythinly sliced
- 1 ½ teaspoon salt
- 1 teaspoon dried dill leaves
- 1/3 cup white wine vinegar
- ¾ teaspoon sugar
Directions:
- Toss zucchini and yellow summer squash with salt. Place vegetables in a colander in the sink for 1 hour. Rinse in cold water and drain well.
- Combine squash with dill, vinegar, and sugar in a glass bowl. Cover and refrigerate for 2 hours.
Nutritional Value
Calories Per Serving: 20
Fat: 0.2 g
Cholesterol: 0 g
Protein: 1 g
Carbohydrates: 4g
Dietary Fiber: 1 g
Sodium: 70 mg