University of Illinois Extension
UNIVERSITY OF ILLINOIS EXTENSION
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Zucchini and Apricot Salad
Total : 20 min Prep : 15 min

Ingredients:

  • 2 medium zucchini, unpeeled
  • ½ cup snipped fresh cilantro
  • 8 apricots cut into thin wedges
  • 4 green onions, sliced
  • 1 sweet pepper, seeded and diced
  • 2 tablespoons low-fat balsamic dressing

Directions:

  1. Using a vegetable peeler, cut zucchini into long, thin strips.
  2. In a large bowl combine zucchini, apricots, cilantro, green onions, and sweet pepper; toss to mix well.
  3. Drizzle balsamic dressing over zucchini mixture; toss until coated. Serve immediately.
Exchange: 1 starch
Carbohydrate Units: 1
Nutrition Facts
Servings per Recipe:
6 1-cup servings
 Amount Per Serving
 Calories 84      Calories from Fat 2
% Daily Value 
0% Total Fat 0g
0% Cholesterol   0mg
4% Sodium   85mg
7% Total Carbohydrate   21g
12%   Dietary Fiber   3g
0%   Sugars   0g
2% Protein   1g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: