Zucchini Tomato Salad with Roasted Garlic Vinaigrette
Created by Sue on October 15, 2023
- Servings: 5
- Prep Time: 15m
- Cook Time: 0m
- Recipe #41757
Ingredients
- Roasted Garlic Vinaigrette:
- 1 whole bulb roasted garlic
- 1/2 cup red wine vinegar
- 1 teaspoon prepared Dijon mustard
- 1/4 cup grated Parmesan cheese
- 2 teaspoons granulated sugar
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup extra virgin olive oil
- Salad
- 2 cups sliced cherry tomatoes
- 2 cups diced fresh zucchini
- 1/4 cup chopped red onion
- 5 ounces diced feta cheese
- 1 tablespoon chopped Italian parsley
- 1/8 teaspoon dried red pepper flakes
How to Make
-
Step 1: Puree the ingredients for the vinaigrette in a food processor except the oil, which you should stream into the chute while it is running to emulsify well.
-
Step 2: Stir dressing with salad ingredients and chill one hour or more before serving.
Nutritional Facts
- Serving Size: 1 (209.5 g)
- Calories 334.3
- Total Fat - 29.2 g
- Saturated Fat - 7.1 g
- Cholesterol - 21.3 mg
- Sodium - 762.7 mg
- Total Carbohydrate - 8.2 g
- Dietary Fiber - 1.7 g
- Sugars - 5.5 g
- Protein - 10.6 g
- Calcium - 332.7 mg
- Iron - 0.7 mg
- Vitamin C - 17.9 mg
- Thiamin - 0.1 mg