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Sliced Zucchini and Yellow Squash Salad
- prep: 0 hr
- cook: 0 hr
- total: 0 hr
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This colorful dish is dressed with olive oil, lemon, Parmesan, and salt. Use young squash for this recipe -- larger squash have too many seeds and are more fibrous.
Ingredients
- 10 ounces small, tender yellow squash (about 3)
- 10 ounces small, tender zucchini (about 3)
- Salt and freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- 2 lemons
- 1/2 ounce Parmesan cheese
Instructions
Click Here For Step-By-Step Instructions
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Nutrition
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 69 % Daily Value *
- Total Fat: 6 g 8.63%
- Saturated Fat: 1 g 5.38%
- Trans Fat: 0 g %
- Cholesterol: 2 mg 0.68%
- Sodium: 47 mg 1.95%
- Calcium: 40 mg 4.05%
- Potassium: 218 mg 6.24%
- Magnesium: 0 mg 0%
- Iron: 0 mg 1.92%
- Zinc: 0 mg 0%
- Total Carbohydrate: 4 g %
- Dietary Fiber: 1 g 4.3%
- Sugar: 2 g
- Protein: 2 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 0 g
- Vitamin A 4.35%
- Vitamin C 18.42%
- Vitamin D 0.12%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat1
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch0
- Exchange - Vegetables1
- Exchange - Lean Meat0
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total1 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total0 oz-eq
