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Zucchini Salad

Categories:
low fat, salads/dressings

4 medium zucchini
3 tablespoons lemon juice
2 tablespoons olive oil
3 tablespoons fat-free sour cream
1 teaspoon Dijon mustard
1 garlic clove; crushed
Freshly-ground white pepper; to taste
1/2 red onion; thinly sliced
3 radishes; thinly sliced
1 tablespoon chopped parsley

Boil whole zucchini for about 5 minutes. Drain, cool and slice in half lengthwise then into 1/4-inch half-coin slices. Sprinkle with 1 tablespoon lemon juice and olive oil. Combine the remaining lemon juice with fat-free sour cream, mustard and garlic. Add pepper t Sprinkle sliced radishes and parsley over the top and serve. This recipe yields 6 servings. Nutritional Analysis Per Serving: Calories 75; Fat (grams) 5; Percent calories from fat 60; Percent polyunsaturated 10; Percent saturated 25; Percent monounsaturated 25; Cholesterol (milligrams) 0; Sodium (milligrams) 65; Protein (grams) 2; Carbohydrate (grams) 5; Fiber (grams) 2.


Source: "Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org" S(Formatted for MC5): "11-08-1999 by Joe Comiskey - jcomiskey@krypto.net"

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Per serving: 72 Calories (kcal); 5g Total Fat; (54% calories from fat); 2g Protein; 7g Carbohydrate; 1mg Cholesterol; 21mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

NOTES : Diabetics or those on calorie-controlled diets may count 1 serving as: 1 vegetable and 1 fat serving. Weight Watcher points calculated at 2 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

Yield: 6 servings

Preparation Time: 0:00



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