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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.
    Source: Read Full Article