Tomato Zucchini Salad Recipe

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Ingredients

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Nutrition

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Total time

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Ingredients:

Serving

2 cups water
4 small zucchini, thinly sliced
1/8 tsp salt
2 small tomatoes, cut into wedges
2 slices red onion, separated into rings
vinaigrette:
3 tbsp olive oil
1 tbsp balsamic vinegar
1 tbsp dijon mustard
1 tbsp minced fresh tarragon
1/2 tsp salt
1/2 tsp hot pepper sauce
1 garlic clove, minced
1 tbsp minced fresh parsley

Directions:

In a large saucepan, bring water to a boil. Add zucchini; cover and boil for 2-3 minutes. Drain and immediately place zucchini in ice water. Drain and pat dry. Transfer to a large serving bowl; sprinkle with salt. Add the tomatoes and onion.
In a jar with a tight-fitting lid, combine the oil, vinegar, tarragon, mustard, salt, hot pepper sauce and garlic; shake well. Pour over vegetables and gently toss to coat. Sprinkle with parsley. Refrigerate until serving. Yield: 8 servings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	59.9 Kcal (251 kJ)
Calories from fat	48.14 Kcal
		% Daily Value*
Total Fat	5.35g	8%
Sodium	215.99mg	9%
Potassium	109.25mg	2%
Total Carbs	2.63g	1%
Sugars	1.39g	6%
Dietary Fiber	0.57g	2%
Protein	0.65g	1%
Vitamin C	6.8mg	11%
Iron	0.2mg	1%
Calcium	17.2mg	2%

Amount Per 100 g
Calories	55.48 Kcal (232 kJ)
Calories from fat	44.59 Kcal
		% Daily Value*
Total Fat	4.95g	8%
Sodium	200.05mg	9%
Potassium	101.19mg	2%
Total Carbs	2.44g	1%
Sugars	1.29g	6%
Dietary Fiber	0.52g	2%
Protein	0.61g	1%
Vitamin C	6.3mg	11%
Iron	0.2mg	1%
Calcium	15.9mg	2%

* 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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