Summer Veggie Salad Recipe

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Ingredients:

Serving

1 cup thinly sliced carrot
1 cup fresh green beans , cut into 2 inch pieces
1 cup fresh sugar snap pea
1 cup thinly sliced zucchini
1 cup thinly sliced summer squash
1/2 cup thinly sliced green onion
1/2 cup chopped red bell pepper
1 (2 1/4 oz) can sliced ripe olives, drained
6 tbsp olive oil
4 1/2 tsp lemon juice
1 tbsp red wine vinegar
1 tbsp freshed minced parsley
1 1/2 tsp sugar
3 cloves garlic, minced
1/2 tsp salt
1/2 tsp pepper
1/3 cup shredded parmesan cheese

Directions:

In a large saucepan, bring 4 inches of water to a boil.
Add carrots, beans, and peas; cook for 4 minutes.
Drain and rinse in cold water.
Place in a bowl; add zucchini and yellow squash, onions, red pepper and olives.
In a jar with a tight fitting lid, combine oil and next 7 ingredients; shake well.
Pour over vegetable mixture and toss to coat.
Refrigerate for up to 1 hour.
Just before serving, sprinkle with Parmesan cheese.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	96.29 Kcal (403 kJ)
Calories from fat	70.83 Kcal
		% Daily Value*
Total Fat	7.87g	12%
Cholesterol	1.58mg	1%
Sodium	161.31mg	7%
Potassium	200.75mg	4%
Total Carbs	4.84g	2%
Sugars	2.23g	9%
Dietary Fiber	1.34g	5%
Protein	2.13g	4%
Vitamin C	24.5mg	41%
Vitamin A	0.5mg	17%
Iron	22.1mg	123%
Calcium	49.7mg	5%

Amount Per 100 g
Calories	96.84 Kcal (405 kJ)
Calories from fat	71.23 Kcal
		% Daily Value*
Total Fat	7.91g	12%
Cholesterol	1.59mg	1%
Sodium	162.23mg	7%
Potassium	201.9mg	4%
Total Carbs	4.87g	2%
Sugars	2.24g	9%
Dietary Fiber	1.35g	5%
Protein	2.14g	4%
Vitamin C	24.6mg	41%
Vitamin A	0.5mg	17%
Iron	22.2mg	123%
Calcium	50mg	5%

* 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.

Tastes

salty
savory
bitter
sweet

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