Zucchini And Carrot Appetizer
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Appetizers, Mimi, Salads | 6 | Servings | ||
INGREDIENTS
| EVA ESTES BXGT29B | ||
| 1 | Zucchini | |
| 2 | T | Oil |
| 1 1/2 | t | Wine vinegar or lemon juice |
| ds | Salt | |
| ds | Pepper | |
| Mixed herbs, opt | ||
| 2 | Carrots |
INSTRUCTIONS
Install medium slicer and feed zucchini into tube. Remove sliced zucchini and set aside. Put oil, vinegar, salt, pepper and mixed herbs in work bowl. Peel carrots and put through shredding disk. Toss lightly with dressing. Mound shredded carrots on thinly sliced zucchini and chill.
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Nutrition (calculated from recipe ingredients)
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Calories: 55
Calories From Fat: 43
Total Fat: 4.8g
Cholesterol: 0mg
Sodium: 16.6mg
Potassium: 150.3mg
Carbohydrates: 3g
Fiber: <1g
Sugar: 1.8g
Protein: <1g