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Summer Garden Salad separated in row on plate. Row as follows; corn, carrots, radishes, zucchini, cucumbers, green onion and feta
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Summer Garden Salad

Course Salad
Cuisine American
Keyword beet garden salad, Summer Garden Salad
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 8 servings
Calories 197kcal

Ingredients

  • 1 small Zucchini
  • 1 large Carrot
  • 1 cup Corn
  • 4 large Radishes
  • 4 small Cucumbers
  • 1/2 cup Scallions chopped
  • 1/2 cup Crumbled Feta Cheese
  • Oil for frying
  • Salt
  • 1/2 cup Oil Dressing
  • 1 tsp Freshly Ground Pepper Dressing
  • 1 tbsp Lemon Juice Dressing
  • 3 Garlic Cloves pressed; Dressing

Instructions

  • Slice carrots, radishes, zucchini, carrots into thin strips. Chop scallions into small pieces. Set a side.
    In a bowl radishes chopped into long thin strips
  • Preheat lightly oiled skilled to a high heat. Cook zucchini to a light brown color and just enough to soften them a bit. Season zucchini with a hint of salt. High heat is important, otherwise vegetables can become mushy. Repeat this step with carrots and corn. Set cooked ingredients aside. 
    Zucchini cut into long thin strips on a skillet on a stove top
  • Place all prepared ingredients side by side on a plate. Serve salad with a side of a salad dressing.
    Summer Garden Salad separated in row on plate. Row as follows; corn, carrots, radishes, zucchini, cucumbers, green onion and feta

Dressing for Garden Salad

  • In a small bowl, combine oil together with lemon juice, pepper and garlic. Whisk all ingredient together with a fork.
    In a bowl lemon juice and oil with garlic and lemon besides the bowl

Nutrition

Calories: 197kcal | Carbohydrates: 10g | Protein: 3g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 117mg | Potassium: 367mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1583IU | Vitamin C: 13mg | Calcium: 80mg | Iron: 1mg