Zucchini Ribbon Salad

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 250.3
  • Total Fat: 24.4 g
  • Cholesterol: 16.7 mg
  • Sodium: 293.8 mg
  • Total Carbs: 5.3 g
  • Dietary Fiber: 1.8 g
  • Protein: 6.0 g

View full nutritional breakdown of Zucchini Ribbon Salad calories by ingredient
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Introduction

This recipe was found at: http://www.prouditaliancook.com/2010/04/zu
cchini-ribbon-salad.html

It has been modified to add ingredient amounts.
This recipe was found at: http://www.prouditaliancook.com/2010/04/zu
cchini-ribbon-salad.html

It has been modified to add ingredient amounts.

Number of Servings: 2

Ingredients

    4 large BABY zucchini
    Olive Oil Spray
    2 cups arugula, cleaned and dried
    1/4 cup crumbled feta cheese
    1/4 cup shelled walnuts
    *3 tbsp basic olive oil/vinegar dressing
    1 tsp oregano
    salt & pepper to taste

    *This dressing can be home made or store bought. This recipe accounts for 210 calories in 3 tbsp of dressing. (or 105 calories worth of dressing per serving).

Directions

-Whisk together your dressing, salt, pepper, and oregano. Set aside.
-Create ribbons of zucchini using a basic vegetable peeler. (Stop when you start seeing the zucchini seeds in the middle. You may dice and store for future use).
- Lay out your zucchini ribbons in flat rows and lightly spray them with oil so they do not stick to your pan.
-Saute your zucchini ribbons over medium heat until cooked through.
-Toss cooled zucchini ribbons with arugula, feta, walnuts, and dressing.
-Serve in 2 separate bowls.

Serving Size: Makes 2 Servings

Number of Servings: 2

Recipe submitted by SparkPeople user SWEAT-EQUITY.

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