University of Illinois Extension
UNIVERSITY OF ILLINOIS EXTENSION
shadow
Main Dish Closeup
Share this recipe with your friends    Share on Facebook    Tweet on Twitter    
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%0% Total Fat 0g0g
0%0% Cholesterol   0mg0mg
4%0% Sodium   85mg0mg
7%0% Total Carbohydrate   21g0g
12%0%   Dietary Fiber   3g0g
0%   Sugars   0g
2%0% Protein   1g0g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
Carbohydrate Units: 0
Nutrition Facts
Servings per Recipe:
 Amount Per Serving
 Calories 0      Calories from Fat 0
% Daily Value 
0% Total Fat 0g
0% Cholesterol   0mg
0% Sodium   0mg
0% Total Carbohydrate   0g
0%   Dietary Fiber   0g
0%   Sugars   0g
0% Protein   0g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: