Recipe from Eating Well Magazine
Husband-Tested
in Alice’s Kitchen
Serves 4-5
There are lots of reasons to like
this salad. Besides its refreshing
summery taste, it’s very low calorie and has absolutely no fat. It can also be made in advance (no soggy
lettuce involved), so it’s perfect for entertaining. It uses summer’s best vegetables and it’s
pretty to boot! For a perfect make-ahead
dinner party, serve this along side Red, White, and GreenStuffed Pasta Shells and
Garlic Bread with Double Chocolate Mocha Brownies for dessert.
1/3 cup
cider vinegar
2 teaspoons
honey
1 clove
garlic, minced
½ teaspoon
kosher salt
¼ teaspoon
freshly ground pepper
1 pint
cherry, grape and/or pear tomatoes, halved
½ medium cucumber,
halved lengthwise, seeded and thinly sliced
½ medium
yellow summer squash or zucchini, quartered and thinly sliced
¼ medium
sweet onion, such as Vidalia, thinly sliced
Kernels
from 1 ear of sweet corn
1
Tablespoon fresh dill or basil, coarsely chopped (Optional)
Whisk
together the vinegar, honey, garlic, salt and pepper in a pretty serving
bowl. Add the vegetables and toss well
to combine. Let sit at room temperature
for at least 30 minutes and up to 2 hours, stirring occasionally, before serving. Garnish with dill or basil, if using.
Nutritional
information:
(per 1 cup serving) 52 calories; 0 fat; 0 mg cholesterol; 11 g carbs; 7
g sugars (3 g added sugars); 2 g protein; 2 g fiber; 149 mg sodium; 282 mg potassium
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