Squash and Arugula Salad
- Minutes to Prepare:
- Number of Servings: 6
Ingredients
1 clove garlic1/4 cup freshly squeezed lemon juicesaltFreshly ground pepper2 tbsp olive oil2 medium to small squash (one each yellow and zucchini)4+ cups baby arugula1/2 cup Italian parsley2 tbsp chives (cut to about 1/4 inch sections)2 tbsp capers (drained)1/4 cup grated fresh parmesan
This is an incredible, zesty salad. It makes at least 8 cups worth, but I am listing it as only making 6 servings, ~1.5 cups each.
1. Press or finely chop the garlic into a paste. Put it in a small bowl with the lemon juice and a pinch of salt. Let it sit for a few minutes. Then wisk in the olive oil.
2. Thinly slice the squash, put them in a medium sized bowl and pour about 1/2 of the olive oil mixture on it.
3. Put the arugula, parsley and chives in a large serving bowl. Add salt and pepper to taste. Pour the remainder of the olive oil mixture on top and toss to coat leaves evenly.
4. Take half of the squash, half of the parmesan and 1 tbsp of the capers and mix them into the arugula. Top the salad with the remaining squash, parmesan and capers.
Number of Servings: 6
Recipe submitted by SparkPeople user ANTONYAGJ.
1. Press or finely chop the garlic into a paste. Put it in a small bowl with the lemon juice and a pinch of salt. Let it sit for a few minutes. Then wisk in the olive oil.
2. Thinly slice the squash, put them in a medium sized bowl and pour about 1/2 of the olive oil mixture on it.
3. Put the arugula, parsley and chives in a large serving bowl. Add salt and pepper to taste. Pour the remainder of the olive oil mixture on top and toss to coat leaves evenly.
4. Take half of the squash, half of the parmesan and 1 tbsp of the capers and mix them into the arugula. Top the salad with the remaining squash, parmesan and capers.
Number of Servings: 6
Recipe submitted by SparkPeople user ANTONYAGJ.
Nutritional Info Amount Per Serving
- Calories: 79.6
- Total Fat: 6.0 g
- Cholesterol: 3.2 mg
- Sodium: 492.1 mg
- Total Carbs: 4.9 g
- Dietary Fiber: 1.5 g
- Protein: 2.9 g
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