Try this Summer Vegetable Salad recipe, or contribute your own.
Suggest a better descriptionSteam zucchini and summer squash until just tender, about 6 minutes. Drain well. Transfer to medium bowl. Add mushrooms and tomatoes. Combine mustard and vinegar in bowl. Gradually whisk in oil. Add oregano and cumin. Mix dressing into vegetables. Season with salt and pepper. Cool to room temperature and serve. 2 servings; can be doubled or tripled. Bon Appetit August 1990
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Serving Size: 1 Serving (303g) | ||
Recipe Makes: 1 servings | ||
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Calories: 154 | ||
Calories from Fat: 137 (89%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.2g | 20 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 10.9g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 345.1mg | 12 % | |
Potassium 84.7mg | 2 % | |
Total Carbohydrate 2.8g | 1 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 1.5g | ||
Protein 1.7g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 154
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