Allowing the salad to sit for at least 30 minutes before serving means the raw vegetables get a chance to soak up the tangy-sweet dressing in this healthy side dish recipe. Serve with grilled chicken, steak, mushrooms or tofu.
Nutrition per serving may change if servings are adjusted.
⅓ cup cider vinegar
2 teaspoons honey
1 small garlic, minced
½ teaspoon kosher salt
¼ teaspoon ground pepper
1 cup sliced cherry, grape and/or pear tomatoes
½ medium cucumber, halved, seeded and sliced ⅛ inch thick
½ medium yellow summer squash, quartered and sliced ¼ inch thick
¼ medium sweet onion, such as Vidalia, sliced ⅛ inch thick
Kernels from 1 ear of corn
1 tablespoon coarsely chopped fresh dill or basil
Whisk vinegar, honey, garlic, salt and pepper in a medium bowl. Add tomatoes, cucumber, squash, onion and corn; stir well to combine. Let sit at room temperature for at least 30 minutes and up to 2 hours, stirring occasionally, before serving. Serve garnished with dill or basil.
52 calories;0 g fat(0 g sat); 2 g fiber; 11 g carbohydrates; 2 g protein; 29 mcg folate; 0 mg cholesterol; 7 g sugars; 3 g added sugars; 423 IU vitamin A; 13 mg vitamin C; 19 mg calcium; 0 mg iron; 149 mg sodium; 282 mg potassium