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Zucchini-Carrot Salad with Catalina Dressing

Dress thinly sliced vegetables with our fresh take on catalina dressing--inspired by two Birmingham chefs, Wil Drake and Roscoe Hall--and garnish with any fresh herbs you like.
4 Servings - 40 min -
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Servings:4  | Calories:176 | Total Fat:13g  | Chol:0mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 13g
20 %
Sat Fat 2g
10 %
Total Carb 14g
5 %
Fiber 3g
12 %
Sugars 10g
Cholesterol 0mg
0 %
Sodium 775mg
32 %
Protein 2g
4 %
73% Catalina Dressing
14% Carrots
10% Zucchini
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more. Info not found for 2 items in the list.
Incomplete info for : Fresh mint leaves, French fried onions


1 pound zucchini
2 cups matchstick carrots
1/2 cup Catalina Dressing
1/4 cup firmly packed fresh mint leaves, coarsely chopped
2 tablespoons thinly sliced fresh chives
Kosher salt and freshly ground black pepper
1/2 cup French fried onions

Directions : View recipe directions on
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