Layered Zucchini Potato Salad
Yield
1 servingsPrep
20 minCook
10 minReady
30 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ⅓ | cups |
water
|
|
| 2 | tablespoons |
margarine
|
|
| 1 | teaspoon |
salt
|
|
| ½ | cup |
sour cream
or substitute |
|
| 1 ⅓ | cups |
potato flakes
|
* |
| 1 ½ | cups |
corn
fresh, or cooked |
|
| 2 | tablespoons |
margarine
|
|
| ⅓ | cup |
onions
chopped |
|
| 5 | cups |
zucchini
sliced |
|
| 1 | cup |
cherry tomatoes
halved |
|
| ½ | teaspoon |
dill weed
|
|
| 1 | dash |
garlic powder
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 315 | ml |
water
|
|
| 3E+1 | ml |
margarine
|
|
| 5 | ml |
salt
|
|
| 118 | ml |
sour cream
or substitute |
|
| 315 | ml |
potato flakes
|
* |
| 355 | ml |
corn
fresh, or cooked |
|
| 3E+1 | ml |
margarine
|
|
| 79 | ml |
onions
chopped |
|
| 1.2 | l |
zucchini
sliced |
|
| 237 | ml |
cherry tomatoes
halved |
|
| 2.5 | ml |
dill weed
|
|
| 1 | dash |
garlic powder
|
*
|
Directions
In med saucepan, bring water, 2 tablespoon margarine and salt to rolling boil.
Remove from heat.
Stir in sour cream and potato flakes until combined.
Add corn; mix well and set aside.
In large skillet, melt 2 tablespoon margarine; add zucchini and onion.
Stir-fry 2 to 3 minutes until zucchini is crisp- tender.
Remove from heat; stir in tomatoes, dill weed and garlic powder.
Spread half of potato mixture in bottom of 2 quart bowl; spoon half of zucchini mixture over potato layer.
Repear with remaining potato and zucchini mixtures, ending with zucchini layer.
Cover; refrigerate overnight, or several hours before serving.
