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Zucchini Salad

Servings

4

Serving 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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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.

Lactose

This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.

Sodium

This is a low sodium recipe.

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, Gastronomist