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A great zucchini summer salad!
Ingredients
- 2 zucchini, peeled
- ½ pint cherry tomatoes, quartered
- 1 cup pitted Kalamata olives, quartered
- 1 (6 ounce) jar quartered artichoke hearts, drained and chopped
- 2 tablespoons white wine vinegar
- 1 lemon, juiced
- 2 tablespoons crumbled feta cheese, or to taste
Directions
Step 1
Peel zucchini into thick strands. Divide between 2 bowls. Divide tomatoes, olives, artichokes, white wine vinegar, and lemon juice between the 2 bowls. Sprinkle feta cheese evenly on top of each and serve.
Cook’s Note:
Substitute goat cheese for the feta, if preferred.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 2 | |
| Calories 198 | |
| % Daily Value * | |
| Total Fat10g | 13% |
| Saturated Fat3g | 13% |
| Cholesterol8mg | 3% |
| Sodium1258mg | 55% |
| Total Carbohydrate27g | 10% |
| Dietary Fiber10g | 36% |
| Total Sugars2g | |
| Protein8g | |
| Vitamin C89mg | 446% |
| Calcium166mg | 13% |
| Iron4mg | 21% |
| Potassium567mg | 12% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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