| Zucchini Salad
4 medium zucchini
3 tablespoons of lemon juice
2 tablespoons of olive oil
3 tablespoons of fat-free sour cream
1 teaspoon of Dijon mustard
1 garlic clove, crushed
Freshly-ground white pepper, to taste
1/2 red onion, thinly sliced
3 radishes, thinly sliced
1 tablespoon of chopped parsley |
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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 to taste. 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.
Formatted for MC5 11-08-1999 by Joe Comiskey - jcomiskey@krypto.net |
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