Estimated Nutrition (whole recipe, rough)
Counts 13 of 15 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cherry | 1 cup (138g) | 87 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Water | not in our table | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tbsp water
- 1 tbsp olive oil
- ½ tsp lemon peel
- 2 tbsp lemon juice
- 1 tsp Dijon-style mustard
- 2 tsp fresh basil
- 1 clove garlic
- 2 lb tiny, whole vegetables such as carrots, zucchini, and/or pattypan squash
- ½ lb sugar snap peas
- 12 cherry tomatoes
- fresh oregano
Directions
For dressing, in a screw-top jar combine water, oil, lemon peel, lemon juice, mustard, basil or oregano, and garlic.
In a large saucepan cook carrots, zucchini, and/or yellow squash in a small amount of water, covered, for 3 minutes.
Add sugar snap peas; cook for 2 to 3 minutes more or until vegetables are crisp-tender.
Drain; rinse vegetables with cold water.
Drain again.
In a large bowl combine the cooked vegetables, tomatoes, and salad dressing, tossing gently to coat.
Cover and chill for at least 2 hours or overnight before serving.
If desired, garnish with oregano.