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Tasty Garden Veggie Salad
 Nutritionist Approved
At a Glance
Category:Grocery Additions
Cuisine:American
Approved For:Vegetarian, Diabetic
Prep Time: Less than 30 minutes
Cook Time:Less than 10 minutes
Makes: Servings(s)
Chefs notes

Brighten up your day with this colorful, delicious, light garden salad featuring squash, zucchini, green beans and a whole host of veggies with just the right amount of seasoning.

from Nutrisystem Member, Cinder2013

Counts As
2 Extra: Limited + 1 Vegetable
Directions
1. In a saucepan, boil the carrots, green beans and snap peas in 3 to 4 inches of water for 5 minutes.

2. Drain and rinse in cold water.

3. Add to a bowl with zucchini, summer squash, onions, red pepper and olives.

4. In a jar, mix oil, lemon juice, vinegar, parsley, Splenda, garlic and salt. Shake well.

5. Pour the dressing over the veggies and stir lightly to coat. Refrigerate for 1 hour before serving.

Yield: Six 1-cup servings
Ingredients
1
 
cup
carrots, sliced
1
 
cup
fresh green beans
1
 
cup
snap peas
1
 
cup
zucchini, thinly sliced
1
 
cup
yellow summer squash, thinly sliced
 
1/2
cup
green onions, thinly sliced
 
1/2
cup
red bell pepper, diced
2
1/4
oz
black olives, drained and sliced
6
 
tsp
olive oil
4
1/2
tsp
lemon juice
1
 
Tbsp
red wine vinegar
1
 
Tbsp
fresh parsley, minced
2
 
pkg
Splenda
1
 
clove
garlic, minced
 
1/8
tsp
salt
Variations (May affect "Counts As" values)
Serve With

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