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Minted Zucchini Salad

By: Carol Anderson  
"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."

Rating: This weblink has been rated 1 time with an average star rating of 4.0 Read Reviews (1)

Rate/Review | 96 people have saved this

Prep Time:
10 Min
Ready In:
10 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

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

Directions

  1. In a large bowl, whisk the oil, lemon juice, mint, salt and cayenne until blended. Add zucchini; toss to coat. Refrigerate until serving.

Footnotes

  • 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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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 30, 2008 by Shane 
Simple, easy, and tasted good. I'll make it again. Next time i'll add just a little more mint. MORE

 
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