Zucchini Salad
Recipe: #30179
August 20, 2018
Categories: Salads, Main Dish Salad, Oven Bake, Low Cholesterol, No Eggs, Vegetarian, Fresh Tomatoes Oil, Kosher Dairy, more
"Recipe source: Cooking Light (August 2018)"
Ingredients
Nutritional
- Serving Size: 1 (305.8 g)
- Calories 298.3
- Total Fat - 17.4 g
- Saturated Fat - 3.5 g
- Cholesterol - 5.4 mg
- Sodium - 519.2 mg
- Total Carbohydrate - 31.4 g
- Dietary Fiber - 5.3 g
- Sugars - 6.4 g
- Protein - 7.2 g
- Calcium - 115.8 mg
- Iron - 2.4 mg
- Vitamin C - 34.5 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 400 degrees F. Brush uncut sides of pita rounds with 1 tablespoon oil and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place directly on oven rack and bake for 5 minutes or until crispy; cool slightly ( 5 minutes) and then slice into triangles and set aside.
Step 2
Using a peeler, peel strips from the zucchini to measure 1 cup. Toss zucchini strips with 1 1/2 teaspoons of the chipotle chiles and let stand at room temperature for 10 minutes.
Step 3
In a cup or bowl whisk together the lime juice and 1 tablespoon of chipotle chiles; gradually whisk in 3 tablespoons of oil.
Step 4
In a large bowl toss together the next 3 ingredients (-tomatoes) with the dressing and season with salt and pepper. Divide among 4 bowls and top with zucchini strip mixture, pita triangles, sour cream, pipettes and scallions.
Tips
No special items needed.