Veggie Salad With Citrus Vinaigrette
5 mins (prep 5)
13 ingredients
4 servings
Adapted from Cooking Light. This is a terrific light veggie salad! I served this tonight before we had some cod. I think it is better to let it marinate for a couple of hours in the fridge to let the zucchini and squash soak up the flavors and the onions and other things to meld together.

Categories:  technique , salad , <-15-mins , north-american , 3-steps-or-less , quick , no-cook , potluck , corn , time-to-make , easy , vegetarian , squash , to-go... , vegetable , picnic ,
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Serving Size (10.31 g)
Servings 4
Amount per Serving
Calories 34.96 Calories from Fat 27.72
% Daily Value *
Total Fat 3.08g 18.96%
Saturated Fat 0.43g 8.51%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 145.6mg 24.27%
Total Carbohydrate 2.03g 2.71%
Dietary Fiber 0.0 g 0.08%
Sugars 2.02 g %
Protein 0.01g 0.06%
Vitamin A 0.0IU% Vitamin C 0.02mg%
Calcium 0.34mg% Iron 0.03mg%
*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:
fresh orange juice, fresh lime juice, fresh ground pepper, julienned zucchini, yellow squash, fresh corn kernels, finely chopped red onions, finely chopped fresh flat-leaf parsley, finely chopped fresh basil