Zucchini Salad
Yield 2 1/2 Cups (2 to 3 servings)

This can be served warm or cold.

1 Cup sliced red onion
1/2 tsp. freshly minced garlic
4 teaspoons rice wine vinegar
2 Cups julienned zucchini (1 zuch.)
1 Cup halved cherry tomatoes
2 tsps. freshly minced parsley
salt
freshly ground black pepper

Put the onions and garlic in a large pan with 2 teaspoons rice wine vinegar. Cover the pan and let braise over medium heat. When the onion is translucent but not soft, remove the pan from the heat, add the zucchini, and toss. The goal is to let the heat from the onions just wilt the zucchini. Toss with the remaining 2 teaspoons rice wine vinegar, the cherry tomatoes, and parsley. Season with salt and pepper to taste.

Servins size 1 cup
54 calories
0.5 grams total fat
0.1 grams saturated fat
0 milligrams cholesterol