Tomato-Pattypan Squash Salad
25 mins (prep 20, cooking 5)
16 ingredients
8 servings
Combining small red tomatoes and baby squash, with a yummy dressing, this makes a colorful and delicious summertime salad!

Categories:  salad , 3-steps-or-less , tomato , north-american , brunch , time-to-make , holiday , european , <-30-mins , easy , southwestern-u.s. , american , vegetarian , squash , vegetable ,
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Serving Size (107.65 g)
Servings 8
Amount per Serving
Calories 93.17 Calories from Fat 68.22
% Daily Value *
Total Fat 7.58g 93.3%
Saturated Fat 1.05g 41.92%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 86.25mg 28.75%
Total Carbohydrate 6.03g 16.07%
Dietary Fiber 1.02 g 32.48%
Sugars 4.75 g %
Protein 1.13g 18.09%
Vitamin A 578.33IU% Vitamin C 21.78mg%
Calcium 14.27mg% Iron 0.56mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
pattypan squash, snipped fresh basil, fresh tarragon, snipped fresh chives