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Chilled Vegetable Salad

LREYNAL

"This is a simple salad using raw zucchini and yellow squash that goes wonderfully with a good ole Texas backyard barbeque."
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Ingredients

1 h 25 m servings 113 cals
Original recipe yields 6 servings

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Directions

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  • Prep

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  1. Place tomatoes, zucchini, yellow squash, green bell pepper, red onion, garlic, basil, salt, and black pepper in a large bowl; add olive oil, vinegar, and water. Toss to coat. Refrigerate for about 1 hour before serving.

Nutrition Facts


Per Serving: 113 calories; 9.3 g fat; 7.5 g carbohydrates; 1.7 g protein; 0 mg cholesterol; 203 mg sodium. Full nutrition

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Reviews

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Easily a five star recipe! This is healthy, crisp, refreshing and it's packed with flavors of goodness. The only thing I changed was making the zucchini and squash into zoodles and sqoodles. Per...

This was OK. Not sure I would make again. I was in search of a dish to take to 4th of July BBQ that wouldn't melt or contain mayo to spoil and this fit the bill, but was not a favorite. I did...

What a great salad - Flavorful, healthy, and fun! Made as directed and loved it. Will work with other veggies too, next time I think I'll add some fresh baby spinach and broccoli florets.

the red wine vinegar, garlic and onion was over powering. i lovd all the vegetables.

Great! Made the night before and left out the water.