Summertime—and zucchini is taking over your garden. Turn the bounty into a crisp, colorful salad.

Makes 6 servings

ACTIVE TIME: 15 minutes

TOTAL TIME: 45 minutes

EASE OF PREPARATION: Easy

1 1/2 pounds zucchini (3 medium), grated
1 medium sweet onion, such as Vidalia or Walla Walla, very thinly sliced
1 1/2 teaspoons coarse kosher salt
1 small red bell pepper, diced
1/4 cup cider vinegar
3 tablespoons frozen apple juice concentrate
2 tablespoons chopped fresh basil
Salt & freshly ground pepper to taste

1. Place zucchini and onion in a colander set over a bowl. Add salt and toss to coat. Let drain at room temperature for 30 minutes. Rinse vegetables and squeeze to remove as much moisture as possible.
2. Transfer vegetables to a medium bowl. Add bell pepper, vinegar, apple juice concentrate and basil; toss well. Season with salt and pepper. Serve immediately.

NUTRITION INFORMATION: Per serving: 31 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 6 g carbohydrate; 2 g protein; 2 g fiber; 542 mg sodium; 360 mg potassium.
Nutrition bonus: Vitamin C (100% dv), Vitamin A (30% dv).
1 Carbohydrate Serving
Exchanges: 1 vegetable