Minted Zucchini Salad, from Carol Anderson of Salt Lake City, Utah, is a great way to use up some of the fresh crop from your garden. Lemon and mint accent the zucchini slices nicely.
INGREDIENTS
* 1/4 cup olive oil * 2 tablespoons lemon juice * 1 tablespoon minced fresh mint * 1/4 teaspoon salt * Dash cayenne pepper * 1-1/2 pounds zucchini, thinly sliced
SERVINGS 6 CATEGORY Salads PREP 10 min. TOTAL 10 min.
DIRECTIONS
In a large bowl, whisk the oil, lemon juice, mint, salt and cayenne until blended. Add zucchini; toss to coat. Refrigerate until serving. Yield: 6 servings.
NUTRITIONAL INFO
Nutritional Analysis: 3/4 cup equals 97 calories, 9 g fat (1 g saturated fat), 0 cholesterol, 102 mg sodium, 4 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable.
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**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
