Summer Squash and Pepper Salad
Prep: 5 min, Cook: 5 min.
- 1/2 lb. zucchini, cut into 1/2 inch slices
- 1/2 lb. small yellow squash, cut into 1/2 inch slices
- 1 red bell pepper, seeded and cut into 1 inch pieces
- 1/2 cup fat-free Ranch dressing
Place zucchini and squash in a steamer basket over boiling water. Cover pan and steam 5 minutes or until almost tender. Transfer to a serving bowl. Add bell pepper and dressing and toss.
Per serving: calories 76, fat 0.5g, 6% calories from fat, cholesterol 0mg, protein 1.5g, carbohydrates 16.9g, fiber 2.3g, sugar 5.0g, sodium 313mg, diet points 1.6.
Dietary Exchanges: Milk: 0.0, Vegetable: 0.7, Fruit: 0.0, Bread: 0.2, Lean meat: 0.0, Fat: 0.0, Sugar: 1.0, Very lean meat protein: 0.0
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