Low Calorie Zucchini Carrot Recipe

Ingredients:

• 1 bunch of romaine lettuce, cut into quarter sized pieces
• 1 medium head iceberg lettuce, cut into quarter sized pieces
• 2 medium
• or one large zucchini, sliced thinly
• 3 green onions, sliced
• 1 can — 6 oz. of pitted ripe olives, small, drained
• 1 cup thinly sliced or chopped carrots
• 1/2 cup grated Parmesan cheese
• 1/2 cup of finely chopped bacon
• 1/2 cup of Italian dressing

Preparation:

Zucchini Carrot Salad Recipe
Toss all the ingredients together in a large bowl except for the salad dressing and the chopped bacon.

Pour dressing over the salad and toss.

If desired, sprinkle liberally with bacon.

Servings:

6 to 8 people

Substitutions:

Select imitation bacon, low calorie Italian, Caesar or Greek dressing

Another option:

You could also consider adding basil, parsley and cherry tomatoes to the salad to give it a richer, more robust Italian flavor:

If Desired, Add:

1 cup of cherry tomatoes, halved

1 tbsp. of parsley

Sprinkle crushed, dried basil over the salad

With summer nearing it is time to start thinking about serving succulent garden grown or farm fresh salads. This zesty Zucchini Carrot Salad recipe is certainly will not to disappoint you or your guests as it is an attractive meal to dish out during a hot summer’s day! No cooking is involved; consider serving it with bread, if you so desire.

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