This recipe is low-fat and easy to make...what more could you want?
|6 cups chopped zucchini||1/4 cup lemon juice|
|4 medium tomatoes, chopped||1/4 cup balsamic vinegar|
|1 medium carrot, scraped and thinly sliced||1 teaspoon dried basil|
|1 medium green bell pepper, cored and chopped||1 teaspoon dried oregano|
|1 medium yellow bell pepper, cored and chopped||1/2 teaspoon ground black pepper|
|2 skinless boneless chicken breast tenderloins, about 4 ounces each, cooked and chopped||2 cloves garlic, minced|
|1 tablespoon olive oil|
Combine zucchini, tomatoes, carrot, bell peppers, and chicken in a large bow
In a sperate bowl, whisk together olive oil, lemon juice, vinegar, basil, oregano, black pepper, and garlic
Toss dressing with salad and chill for 2 hours before serving.
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