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Tri-color Summer Squash Slaw with Kalamata Olives

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Source: Cooking.com

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Active Time:  15 Minutes
Total Time:  15 Minutes
Yield:  Makes 4 servings

RECIPE INGREDIENTS

3 tablespoons olive oil

1 tablespoon white wine vinegar

2 cloves garlic, minced

1/2 teaspoon ground fennel seeds

2 medium green zucchini, cut into matchstick-size strips

2 yellow crookneck squash, cut into matchstick-size strips

1 large red bell pepper, cut into matchstick-size strips

1/2 cup pitted coarsely chopped kalamata olives

3 tablespoons finely chopped fresh parsley

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DIRECTIONS

Whisk oil, vinegar, garlic and fennel seed in large bowl to blend. Add zucchini, squash, bell pepper and olives; toss to coat. Season slaw to taste with salt and pepper. Sprinkle parsley over and serve immediately.

Recipe created exclusively for Cooking.com by Janet Hazan.

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Nutrition Facts per Serving
Yield: Yield: Makes 4 servings

Calories:

156

Sodium:

155mg

Fiber:

Carbohydrates, Total:

11g

Protein:

% Cal. from Fat:

69%

Fat. Total:

12g

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