Summer Squash and Zucchini Salad

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Total Time

Prep: 25 min. + chilling

Makes

12 servings

Ingredients

4 medium zucchini

2 yellow summer squash

1 medium sweet red pepper

1 medium red onion

1 cup fresh sugar snap peas, trimmed and halved

1/3 cup olive oil

1/4 cup balsamic vinegar

2 tablespoons reduced-fat mayonnaise

4 teaspoons fresh sage or 1 teaspoon dried sage leaves

2 teaspoons honey

1 teaspoon garlic powder

1 teaspoon celery seed

1 teaspoon dill weed

1/2 teaspoon salt

1/2 teaspoon pepper

Directions

Thinly slice zucchini, squash, red pepper and onion; place in a large bowl. Add snap peas. In a small bowl, whisk remaining ingredients until blended. Pour over vegetables; toss to coat. Refrigerate, covered, at least 3 hours.

Nutrition Facts

3/4 cup: 101 calories, 7g fat (1g saturated fat), 1mg cholesterol, 124mg sodium, 8g carbohydrate (6g sugars, 2g fiber), 2g protein.Diabetic exchanges: 1-1/2 fat, 1 vegetable.
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