Spring Salad with Apricots, Almonds and Cilantro
For dressing, in a small bowl, whisk together lemon peel, lemon juice, olive oil, sugar, soy sauce, and red wine vinegar; set aside. Using a vegetable peeler, cut zucchini and yellow summer squash into long thin strips.Advertisement
In a large salad bowl, combine zucchini, yellow summer squash, basil, cilantro, apricots, green onions, plums, sweet pepper, and ginger; toss to mix well.
Drizzle dressing over zucchini mixture; toss until coated. Sprinkle with almonds. Serve immediately.
Tips: Choose a fruity olive oil.
Choose Truvia(R) Natural Sweetener as a sugar substitute. Follow package directions to use product amount equivalent to 4 teaspoons sugar. Nutrition Facts Per Serving with Substitute: same as below, except 146 calories, 16 g carb., 10 g sugar.
If apricots and/or plums are out of season, you can use grapes or strawberries.
2 fat, 2 vegetable, 1/2 fruit