Summertime—and zucchini is taking over your garden. Turn the bounty into a crisp, colorful salad.
- 1 1/2 pounds zucchini (3 medium), grated
- 1 medium sweet onion, such as Vidalia or Walla Walla, very thinly sliced
- 1 1/2 teaspoons coarse kosher salt
- 1 small red bell pepper, diced
- 1/4 cup cider vinegar
- 3 tablespoons frounceen apple juice concentrate
- 2 tablespoons chopped fresh basil
- Salt & freshly ground pepper to taste
Place the zucchini and onion in a colander set over a bowl. Add the salt and toss to coat. Let drain at room temperature for 30 minutes. Rinse the vegetables and squeeze to remove as much moisture as possible.
Transfer the vegetables to a medium bowl. Add the bell pepper, vinegar, apple juice concentrate and basil; toss well. Season with salt and pepper. Serve immediately.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
31 calories; 0g total fat; 0g total saturated fat; 0mg cholesterol; 542mg sodium; 6g carbohydrates; 2g fiber; 2g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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