Zucchini Salad

Marinated sweet-sour sliced zucchini, onions, and orange bell pepper are served over salad greens for a refreshing salad with texture and appeal. The best part is there are only 3 grams of fat per serving.

Yield: 6 servings

48% calorie reduction from traditional recipe

Ingredients

• 1 pound zucchini, unpeeled
• 1 medium sweet onion, thinly sliced
• 1 medium orange bell pepper, sliced
• 1/2 cup cider vinegar
• 1/3 cup water
• 1 tablespoon oil
• 1/2 cup Equal Spoonful*
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon dried marjoram or tarragon, crushed (optional)
• 12 cups salad greens
• 6 arugula leaves, snipped
• 3 tablespoons pine nuts (optional)

Instructions

1. Cut zucchini into 1/8 inch slices. Mix together with onion and bell pepper. Set aside.
2. In a quart-size container with lid, combine vinegar, water, oil, Equal, salt, pepper and marjoram. Pour over vegetables.
3. Refrigerate, covered, overnight to allow flavors to blend.
4. Spoon vegetables over salad greens using a slotted spoon. Top with bits of arugula and sprinkle with pine nuts.

Notes

* May substitute 12 packets Equal sweetener

Nutrition

Per serving: 71 cal., 2 g pro., 10 g carb., 3 g fat, 0 mg chol, 129 mg sodium

Exchanges: 2 vegetable, 1/2 fat

Attribution

Recipe and photo credit: Equal Sweetener