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Tri-color Summer Squash Slaw with Kalamata Olives

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Active Time:  15 Minutes
Total Time:  15 Minutes
  Makes 4 servings
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
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 by Janet Hazan.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Crunchy Cole Slaws for Summer Cookouts
Nutrition Facts per Serving
Yield:   Makes 4 servings
Calories: 156
Sodium: 155mg
Fiber: 5g
Carbohydrates, Total: 11g
Protein: 3g
% Cal. from Fat: 69%
Fat. Total: 12g
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