Cooking Classy · by Jaclyn★ 5.0 (1)
Summer Harvest Salad
NUTRITION · PER SERVING21M COOK
CAL 10%·PRO 13%
CARBS 17G36% OF CAL
4G FIBER0G ADDED6G INTRINSIC8G OTHER6G TOTAL SUGAR
FAT 12G58% OF CAL
4G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A colorful summer salad of sautéed zucchini, squash, and corn tossed with fresh tomatoes, tangy feta, bright lemon, and herbs. Light and refreshing as a side or light lunch.
sideamericansalad🍳 skilletgluten freevegetarian
View the full recipe on Cooking Classy →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 Tbsp olive oil
- 2 cloves garlic, (minced)
- 2 medium zucchini, ((1 lb) ends removed, remaining halved and sliced)
- 1 medium yellow squash, ((8 oz) ends removed, remaining quartered and sliced)
- 2 1/2 cups fresh corn
- Salt and freshly ground black pepper
- 10 oz grape tomatoes, (halved)
- 2 Tbsp fresh lemon juice
- 1/4 cup chopped fresh parsley
- 2 Tbsp chopped fresh basil ribbons
- 4 oz feta, (crumbled (about 1 cup))
At a glance
PER SERVING · TIME 21M
CAL 10%·PRO 13%
CARBS 17G36% OF CAL
4G FIBER0G ADDED6G INTRINSIC8G OTHER6G TOTAL SUGAR
FAT 12G58% OF CAL
4G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 6m
- Sodium
- 420mg
- Total sugar
- 6g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 587mg
- Calcium
- 126mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 420MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.