Zucchini Ribbon Salad
- Number of Servings: 1
Ingredients
2 cup spinach1/2 zucchini, ribboned1 oz feta 2 tbsp dressing (lemon-based)1 tbsp of toasted nuts
A simple vegetable peeler is all you’ll need to to cut the thin lengthwise strips of zucchini. Start by cutting off the ends of your zucchini then use your peeler to cut the strips, stopping and turning when you see the seeds. The unused portion as seen in the photo above can easily be diced up and used for future use.
You’ll want to make sure you cook your strips of zucchini either in a stove top grill or saute pan coated with a tiny bit of olive oil, they only take a couple of minutes. Make sure they cool completely before adding them to your salad.
Lay your zucchini strips on top, toss in some feta or shaved Parmesan and sprinkle with toasted nuts, I used hazelnuts here with the feta, but pine nuts or slivered almonds would be just as good. To finish, drizzle a little more dressing over the top. Just let your creative juices flow and make it your own!
Serving Size: makes 1 salad
Number of Servings: 1
Recipe submitted by SparkPeople user CHRISTINE798.
You’ll want to make sure you cook your strips of zucchini either in a stove top grill or saute pan coated with a tiny bit of olive oil, they only take a couple of minutes. Make sure they cool completely before adding them to your salad.
Lay your zucchini strips on top, toss in some feta or shaved Parmesan and sprinkle with toasted nuts, I used hazelnuts here with the feta, but pine nuts or slivered almonds would be just as good. To finish, drizzle a little more dressing over the top. Just let your creative juices flow and make it your own!
Serving Size: makes 1 salad
Number of Servings: 1
Recipe submitted by SparkPeople user CHRISTINE798.
Nutritional Info Amount Per Serving
- Calories: 208.6
- Total Fat: 11.8 g
- Cholesterol: 10.0 mg
- Sodium: 552.8 mg
- Total Carbs: 19.3 g
- Dietary Fiber: 4.8 g
- Protein: 11.9 g
Member Reviews