Greek Zucchini Salad with Crumbled Feta - 9g Carbs, 2g Fiber
From: www.vegetariantimes.com - May 1907
Fresh mint, feta cheese and zucchini are a favorite summer salad
combination in small tavernas throughout the Greek Isles. For a
more colorful salad, use one zucchini and one yellow squash.
Serves: 6
3 Tbsp lemon juice
2 tsp grated lemon zest
1 clove garlic, minced (about 1 tsp)
1/3 cup olive oil
2 medium zucchini, peeled into thin ribbons (about 4 cups)
1 medium sweet onion, such as Vidalia or Walla Walla, thinly
sliced (about 1 cup)
1/2 cup crumbled feta cheese
2 green onions, chopped (about ¼ cup)
1 Tbsp chopped fresh mint
1 Tbsp chopped fresh parsley
Whisk together lemon juice, lemon zest and garlic in large serving bowl.
Gradually whisk in oil. Season with salt and pepper. Add zucchini and
onion, and toss to coat. Cover and marinate overnight, or up to 2 days.
Sprinkle with feta, green onions, mint and parsley just before serving.
Serves: 6
nutrition per Serving:
149 Calories, 12g Total Fat, 3g Saturated Fat, 11mg Cholesterol,
3g Protein, 252mg Sodium, 9g Carbs, 2g Fiber
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