August Recipe of the Month - Vegetable Medley

Aug 4, 2010 @ 08:11 PM — by SEO Admin

Tagged with: Recipe Of The Month Low Carb Fiber Recipe Of Month Chicken

Vegetable Medley Makes Approximately 8 One-Cup Servings For those of you fortunate enough to have fresh summer squash growing in your backyard this summer, or can visit a farmers market, you will love this recipe. A friend made this for us, and I knew this would be a recipe to share with patients. The medley makes a great dish alongside a lean protein serving, for a picnic, or poolside party. This dish can be enjoyed on any of the Key Diets (count as a fat serving in addition to your vegetable carbohydrate serving). Pick up a copy in the office today or download from our website at hendricksforhealth.com. Ingredients:

1/2 cup black or Greek olives, diced
1/2 cup green olives, diced
1/2 cup celery, diced
1 cup carrots, peeled and diced
1 cup diced English cucumber, peeled and diced
1 cup zucchini, unpeeled and diced
1 cup yellow squash, unpeeled and diced
2 T. each chopped parsley and chives
2 T. lemon juice or more
1 T. lemon peel or more
4 T. extra virgin olive oil
1 T. Napa Valley Meritage Herb rub (or other seasoning of your choice)
Salt and pepper to taste

Instructions: 1. For the dressing, mix together lemon juice, peel, olive oil and seasoning. Set aside. 2. In a serving bowl, combine the vegetable ingredients together. 3. Add the dressing and toss. 4. Keep refrigerated until ready to serve. This dish will keep for about a week. Variations: For a quick, individual meal, add one 4.5 oz chicken breast, diced, with one cup of the vegetable medley. Add halved cherry tomatoes to the dish, about 1/2 cup. Nutritional Value: Each one-cup serving contains approximately 100 calories, 1 grams of protein, 9 grams of fat, 4 grams of carbohydrates, and 2 grams of fiber.

August Recipe of the Month - Vegetable Medley

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