Zoodle Med-Style Salad
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Nutrition balance score
Great
Glycemic Index
31
Low
Glycemic Load
12
Moderate
Nutrition per serving
Calories416.7 kcal (21%)
Total Fat24.4 g (35%)
Carbs39.4 g (15%)
Sugars10.7 g (12%)
Protein13.9 g (28%)
Sodium1909.5 mg (95%)
Fiber15.6 g (56%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
For the Salad
1zucchini
1yellow squash
1 jarartichoke hearts
drained
3 ozroasted peppers
chopped, or pimentos
3green onions
sliced
For the Dressing
1 tablespoonolive oil
2 tablespoonsred wine vinegar
0.5juice of lemon
1 tspdried oregano
1 tspdijon mustard
½ tspdried parsley
½ tspgarlic and onion spice mix
½ tspsalt
½ tspfresh ground pepper
For the Add on's
Instructions
Step 1
Spiralize zucchini and yellow squash. Place in a bowl with artichokes, peppers, and onions. Makes 20 oz vegetables.
Step 2
2. Whisk together dressing ingredients in a small bowl. Pour over vegetables, toss and refrigerate for at least an hour.
Step 3
3. Measure out 10 oz of salad per serving. Add 3 oz chickpeas, 1 oz feta cheese and 1 oz olives to each serving.
Step 4
4. Makes 2 servings: 10 oz vegetables, 1 protein and 1 fat for each serving.
Step 5
NOTE:-If you do not have a spiralizer, you can quarter the squash lengthwise and thinly slice. I have the OXO handheld spiralizer. Very inexpensive and easy to use.-Add other veggies like cucumbers, tomato, or celery for variety.
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