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Zucchini Salad with Hot Bacon Dressing

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  • 25 min prep time
  • 25 min total time
  • 10 ingredients
  • 6 servings
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Here’s a delicious salad of zucchini and carrot with hot bacon dressing that’s made in just 25 minutes – perfect for a side dish.

Ingredients

DRESSING

2
slices bacon
1/4
cup finely chopped onion
2
tablespoons sugar
2
teaspoons cornstarch
1/3
cup cider vinegar or lemon juice
1/3
cup water
1
teaspoon soy sauce or Worcestershire sauce
1/4
teaspoon pepper

SALAD

4
medium zucchini, shredded, drained (4 cups)
1
medium carrot, shredded

Steps

  • 1 In small nonstick skillet or saucepan, cook bacon until crisp. Drain on paper towels.
  • 2 Reserve 1 tablespoon bacon drippings in skillet. Add onion; cook over medium heat for 1 to 2 minutes or until tender. Stir in sugar and cornstarch. Blend in remaining dressing ingredients. Cook until mixture boils and thickens, stirring constantly. Cool slightly.
  • 3 In large bowl, combine zucchini and carrot; toss to mix. Pour hot dressing over salad mixture; toss to coat. Crumble cooked bacon; sprinkle over salad.
  • 1 In small nonstick skillet or saucepan, cook bacon until crisp. Drain on paper towels.
  • 2 Reserve 1 tablespoon bacon drippings in skillet. Add onion; cook over medium heat for 1 to 2 minutes or until tender. Stir in sugar and cornstarch. Blend in remaining dressing ingredients. Cook until mixture boils and thickens, stirring constantly. Cool slightly.
  • 3 In large bowl, combine zucchini and carrot; toss to mix. Pour hot dressing over salad mixture; toss to coat. Crumble cooked bacon; sprinkle over salad.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/2 Cup
Calories
60
Calories from Fat
10
% Daily Value
Total Fat
1g
2%
Saturated Fat
0g
0%
Cholesterol
0mg
0%
Sodium
100mg
4%
Total Carbohydrate
11g
4%
Dietary Fiber
2g
8%
Sugars
8g
Protein
2g
% Daily Value*:
Vitamin A
80%
80%
Vitamin C
25%
25%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
2 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.
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