Directions:
- Slice squash as thin as possible (I use the food processor and smallest slicing blade.).
- Slice the red onion and red pepper into rings, same thickness as squash, separate onion into rings.
- Mix the squash, onion, red pepper and sugar snap peas together.
- Combine remaining ingredients, pour over vegetables and toss to blend.
- Cover and refrigerate for 3 to 4 hours.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 67.37 Kcal (282 kJ) | ||
| Calories from fat | 50.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.63g | 9% | |
|---|---|---|---|
| Cholesterol | 0.42mg | 0% | |
| Sodium | 4.25mg | 0% | |
| Potassium | 71.08mg | 2% | |
| Total Carbs | 3.78g | 1% | |
| Sugars | 2.41g | 10% | |
| Dietary Fiber | 0.62g | 2% | |
| Protein | 0.44g | 1% | |
| Vitamin C | 22.3mg | 37% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 6.8mg | 38% | |
| Calcium | 9.7mg | 1% | |
| Amount Per 100 g | |||
| Calories | 153.27 Kcal (642 kJ) | ||
| Calories from fat | 115.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.81g | 9% | |
|---|---|---|---|
| Cholesterol | 0.96mg | 0% | |
| Sodium | 9.67mg | 0% | |
| Potassium | 161.72mg | 2% | |
| Total Carbs | 8.59g | 1% | |
| Sugars | 5.48g | 10% | |
| Dietary Fiber | 1.41g | 2% | |
| Protein | 1.01g | 1% | |
| Vitamin C | 50.7mg | 37% | |
| Vitamin A | 0.2mg | 2% | |
| Iron | 15.4mg | 38% | |
| Calcium | 22mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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