Sunny Salad
30 minutes or fewer This perky light luncheon salad will definitely inspire thoughts of warm weather, even if you face a March snowstorm. For added crunch, sprinkle on some garlic-flavored croutons. Serve the salad with toasted corn bread slathered with strawberry jam. For dessert, offer lemon squares.
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30 minutes or fewer
This perky light luncheon salad will definitely inspire thoughts of warm weather, even if you face a March snowstorm. For added crunch, sprinkle on some garlic-flavored croutons. Serve the salad with toasted corn bread slathered with strawberry jam. For dessert, offer lemon squares.
Ingredients
Lemon juice dressing
- 1/4 cup olive oil
- Juice from 1 lemon
- Zest from 1 lemon
- 3 Tbs. grated Parmesan cheese, or more to taste
- Lemon seasoning salt to taste, optional
- Freshly ground black pepper to taste
Sunny salad
- 1 yellow summer squash, diced
- 1 cup canned chickpeas, drained and well rinsed
- 1/2 cup roasted, salted sunflower seeds, optional
- 1 cup canned corn kernels, drained and rinsed, optional
- 1 pint yellow grape tomatoes
- 1 yellow bell pepper, seeded and diced
- 1/2 cup shredded low-fat cheddar cheese, optional
- 3 cups mesclun, well rinsed
Preparation
- To make Lemon Juice Dressing: Combine all ingredients, and set aside.
- To make Sunny Salad: Put all ingredients into a large serving bowl, and toss with Lemon Juice Dressing. Serve.
Nutrition Information
- Serving Size Serves 6
- Calories 160
- Carbohydrate Content 14 g
- Cholesterol Content 0 mg
- Fat Content 11 g
- Fiber Content 4 g
- Protein Content 5 g
- Saturated Fat Content 2 g
- Sodium Content 140 mg
- Sugar Content 2 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g