Comida Kraft
Recipe Box

Summer Squash Salad

Prep Time
Total Time

4 servings, 3/4 cup each

Colorful ribbons of yellow squash and zucchini give this squash salad a festive appeal. Sprinkle with hazelnuts and fresh mint leaves and enjoy the party!

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What You Need

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Make It

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  • Use vegetable peeler to cut squash and zucchini into thin slices.
  • Drizzle 1 Tbsp. dressing onto each of 4 salad plates; top with vegetables.
  • Sprinkle with nuts and mint.

Food Facts

By providing bulk and making you chew more, fiber-rich foods (mainly fruits, vegetables, whole grains and legumes) can help you feel satisfied and cut calories to lose weight.


If you have a mandolin slicer, you can use that instead of the vegetable peeler to slice the vegetables.


  • 4 servings, 3/4 cup each

Healthy Living

  • Low sodium
  • Good source of vitamin A or C
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 1/2 Carb Choice

Diet Exchange

  • 1 Vegetable
  • 1-1/2 Fat

Nutrition Bonus

Here's an innovative way to use up an abundance of summer squash. Just a few simple ingredients come together to create a low-fat salad that's rich in vitamin C, thanks to the squash.

Nutritional Information

Serving Size 4 servings, 3/4 cup each
Calories 100
Total fat 8g
Saturated fat 1g
Cholesterol 0mg
Sodium 160mg
Carbohydrate 6g
Dietary fiber 2g
Sugars 3g
Protein 2g
% Daily Value
Vitamin A 6 %DV
Vitamin C 30 %DV
Calcium 4 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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