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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 406.6
  • Total Fat: 19.9 g
  • Cholesterol: 15.8 mg
  • Sodium: 757.0 mg
  • Total Carbs: 40.7 g
  • Dietary Fiber: 3.1 g
  • Protein: 17.4 g

View full nutritional breakdown of Zucchini & Broad Bean Salad with Garlic Herb Dressing calories by ingredient
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Zucchini & Broad Bean Salad with Garlic Herb Dressing

Submitted by: IMELDASHOEQUEEN

Introduction

From Donna Hay Magazine
***PLEASE DO NOT USE THIS RECIPE AS IT IS NOT ORIGINAL - I HAVE "SHARED" IT SO I CAN LINK IT TO MY HUSBAND'S SPARKPEOPLE CALCULATIONS***
From Donna Hay Magazine
***PLEASE DO NOT USE THIS RECIPE AS IT IS NOT ORIGINAL - I HAVE "SHARED" IT SO I CAN LINK IT TO MY HUSBAND'S SPARKPEOPLE CALCULATIONS***

Number of Servings: 4

Ingredients

    1 small baguette, sliced
    1 Tbsp olive oil, for drizzling
    Sea salt flakes
    2 zucchini, thinly sliced
    1 baby cos lettuce, leaves separated
    1 cup frozen broad beans, blanched & peeled
    4 x 20g shaved parmesan, to serve
    3 Tbsp olive oil
    2 Tbsp white wine vinegar
    2 Tbsp chopped chives
    2 Tbsp chopped chervil
    2 cloves garlic, crushed
    Sea salt & cracked black pepper

Directions

Preheat oven to 200C. Place bread on a baking tray, drizzle with olive oil and sprinle with salt. Bake for 5 minues or until golden. Place zucchini, lettuce, broad beans, cucumber, croutons in a bowl and gently toss. Spoon over dressing made by combining olive oil, vinegar, herbs, garlic and seasonings then top with shaved parmesan.

Number of Servings: 4

Recipe submitted by SparkPeople user IMELDASHOEQUEEN.






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