Squash and Basil Salad

4

medium

summer squash (julienned)

3

Tbs

fresh basil (chopped)

4

Tbs

Parmesan cheese (freshly grated)

2

cloves garlic (minced)

1/4

cup

red wine vinegar

1/4

cup

olive oil

1/2

tsp

salt

1/4

tsp

pepper

1/4

tsp

sugar

1

Toss together the vegetables, basil, and cheese.

2

Mix together remaining ingredients and add to the vegetables; toss again.

3

Chill 1 hour and serve the same day.

Servings: 4

Nutrition Facts

Serving size: 1/4 of a recipe (8.3 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories

187.14

Calories From Fat (73%)

136

% Daily Value

Total Fat 15.43g

24%

Saturated Fat 2.81g

14%

Cholesterol 4.4mg

1%

Sodium 389.66mg

16%

Potassium 649.33mg

19%

Total Carbohydrates 9.71g

3%

Fiber 3.59g

14%

Sugar 3.77g

 

Protein 4.9g

10%

Recipe Type: Salad