Zucchini Salad

Marinated sweet-sour sliced zucchini, onions, and orange bell pepper are served over salad greens for a refreshing salad with texture and appeal. The best part is there are only 3 grams of fat per serving.

Zucchini Salad

48% calorie reduction from traditional recipe.


  • 1 pound zucchini, unpeeled
  • 1 medium sweet onion, thinly sliced
  • 1 medium orange bell pepper, sliced
  • 1/2 cup cider vinegar
  • 1/3 cup water
  • 1 tablespoon oil
  • 1/2 cup Equal Spoonful*
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon dried marjoram or tarragon, crushed (optional)
  • 12 cups salad greens
  • 6 arugula leaves, snipped
  • 3 tablespoons pine nuts (optional)

* May substitute 12 packets Equal sweetener


  1. Cut zucchini into 1/8-inch slices. Mix together with onion and bell pepper. Set aside.
  2. In a quart-size container with lid, combine vinegar, water, oil, Equal, salt, pepper and marjoram. Pour over vegetables.
  3. Refrigerate, covered, overnight to allow flavors to blend.
  4. Spoon vegetables over salad greens using a slotted spoon. Top with bits of arugula and sprinkle with pine nuts.

Yield: 6 servings

Nutrition information per serving: 71 cal., 2 g pro., 10 g carb., 3 g fat, 0 mg chol, 129 mg sodium

Food exchanges: 2 vegetable, 1/2 fat

Recipe and photo credit: Equal Sweetener

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