Summer Salad With Citrus Vinaigrette

Total Time
Prep 20 mins
Cook 0 mins

This salad holds together well, so is great for cookouts picnics, etc. Adapted from Cooking Light magazine.

Ingredients Nutrition


  1. To prepare salad:.
  2. Combine zucchini and remaining ingredients in a large bowl.
  3. To make vinaigrette:.
  4. Combine the 7 ingredients, stirring with a whisk.
  5. Add the vinaigrette to the salad, toss well. Cover and chill.
  6. Makes 4 servings.


Most Helpful

We really enjoyed this GREAT TASTING SALAD! Was going to cut back on the amount, but then wanted to see how leftovers would hold up, & they did just fine ~ Just as tasty the 2nd time around! I did use some Vadalia onion here instead of the red one, but other than that . . . right down the line! Thanks for sharin', Sharon! [Tagged, made & reviewed for one of my Raw Food partners in the Vegetarian/Vegan Recipe Swap 4]

Sydney Mike November 07, 2008

We loved this salad! I used extra zucchini instead of yellow squash and a combo of red and green peppers. I'm sure I used extra of everything in the salad, but I also used this as a main course, so that is probably necessary. I also "beefed" it up with a can of garbanzo beans and a packet of tuna. The dressing was mellow and just citrus-y enough. It may have gotten stronger if I had chilled it longer, but I only stuck it in the fridge for about 45 minutes. This is such a quick salad! It is so summery that I can't wait to make it again and again while everything is in season! Thanks so much for posting this Sharon!

ksduffster June 23, 2007

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