Zucchini Salad
Servings
4Serving size
about 1 1/2 cups
COOKING TIME
30 Minutes
This recipe can be multiplied by 2, 3.
This recipe keeps well for about 48 hours.
Ingredients
2 Tbsp. Olive oil |
2 Tbsp. Balsamic vinegar |
2 Tbsp. Maple syrup |
1/4 tsp. Salt |
1 tsp. Dried marjoram |
2 cup, chopped Zucchini (cut into medium dice) |
8 ounce Grape or cherry tomatoes |
1/4 cup Pine nuts |
Instructions
Whisk together the olive oil, balsamic vinegar, maple syrup, salt, pepper and marjoram. Place in the refrigerator while cutting the zucchini.
Cut the zucchini into medium dice. This should be about 1/4 inch cubes.
Toss the zucchini, tomatoes and pine nuts together in the vinaigrette. Chill well before serving.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.Recipe Notes
I love this little salad. It’s quick and easy and really tasty. You can use yellow squash instead or combine the two for great color. It makes a great side dish for almost any soup and then you have the perfect dinner.
"To remember a successful salad is generally to remember a successful dinner; at all events, the perfect dinner necessarily includes the perfect salad."
George Ellwanger, GastronomistNutrition Facts
Serving size
about 1 1/2 cups
Amount Per Serving
171
Calories4%
Iron 1mgThe % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition Facts are accurate for MDS recipes and Food Diary items, or user created recipes using whole food ingredients labelled MDS. Processed and packaged foods may be inaccurate due to inadequate reporting by manufacturers and consumer product goods companies.