Carrot, Zucchini and Radish Salad

Ingredients

• ⅓ cup mayonnaise
• 2 ¼ tablespoons cider vinegar
• ¾ teaspoon salt
• ¾ teaspoon freshly ground black pepper
• 5 medium carrots (about 12 ounces), peeled and shredded (about 3 3/4 cups)
• 2 zucchini (1 pound), trimmed, washed, cut lengthwise into 1/4-inch slices, which are then stacked and cut into 1/4-inch julienne strips (about 3 cups)
• 18 radishes (about 8 ounces), cleaned and finely sliced (1 1/2 cups)

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    132 calories; 10 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 9 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 1 gram protein; 5 milligrams cholesterol; 424 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Combine mayonnaise, vinegar, salt and pepper in a bowl large enough to hold the salad.
2. Add prepared vegetables to dressing, and toss to combine. Let stand for at least an hour to soften the vegetables slightly before serving.