This recipe is from my friend Vicki. A simple summer arugula salad with zoodles, tomatoes, mozzarella, and basil.
Ingredients
- 2 small zucchini
- 16 ounces fresh mozzarella, cubed
- 1 (10 ounce) basket grape tomatoes
- 2 tablespoons balsamic vinaigrette, or to taste
- 1 (5 ounce) package arugula
- 10 leaves fresh basil
Directions
Step 1
Cut zucchini into spirals using a spiralizer (fitted with the large shredding blade). Cut zoodles into smaller pieces.
Step 2
Combine zoodle pieces, mozzarella, tomatoes, and vinaigrette in a bowl; mix well. Refrigerate until ready to use.
Step 3
Just before serving mix in arugula and basil.
Cook’s Note:
You can use baby spinach instead of arugula.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 344 | |
% Daily Value * | |
Total Fat21g | 27% |
Saturated Fat12g | 59% |
Cholesterol73mg | 24% |
Sodium811mg | 35% |
Total Carbohydrate11g | 4% |
Dietary Fiber2g | 7% |
Total Sugars3g | |
Protein30g | |
Vitamin C29mg | 145% |
Calcium957mg | 74% |
Iron1mg | 7% |
Potassium540mg | 11% |
*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.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
Leave feedback about this