Zucchini Salad
Recipe: #33027
July 29, 2019
Categories: Salads, Side Dishes, Gluten-Free, No Eggs, Vegetarian, Zucchini, Oil Herbs, more
"Easy and a good way to have zucchini without turning on the stove!"
Original is 4-6 servings
Ingredients
Nutritional
- Serving Size: 1 (240.3 g)
- Calories 288.9
- Total Fat - 17.6 g
- Saturated Fat - 3.1 g
- Cholesterol - 5.2 mg
- Sodium - 215.6 mg
- Total Carbohydrate - 31.4 g
- Dietary Fiber - 5.2 g
- Sugars - 11.4 g
- Protein - 7.2 g
- Calcium - 239.8 mg
- Iron - 3.2 mg
- Vitamin C - 56.1 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
In a small bowl or measuring cup combine the dressing ingredients (oil - pepper) and set aside.
Step 2
Trim ends of zucchini and/or summer squash and then cut each squash into 2 inch pieces and then slice pieces into 1/4 inch slices and then slice these again into 1/4 inch thick pieces. Add all to a large serving bowl.
Step 3
Season the squash with salt and pepper; toss. Stir in cheese, herbs and the dressing. Sprinkle with the almonds.
Tips
No special items needed.
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