Greek Squash Ribbon Salad - 7g Carbs, 2g Fiber
From: www.mccormick.com
Ribbons of summer squash are dressed in a Greek vinaigrette for
an appealing summertime salad. For effortless, paper-thin squash
ribbons, use a vegetable peeler or a mandolin.
Prep Time: 20 min
Serves: 6
--> Vinaigrette
1/3 cup olive oil
1/4 cup fresh lemon juice
1/4 cup white wine vinegar
1 tsp McCormick Garlic Powder
1/2 tsp McCormick Basil Leaves
1/2 tsp McCormick Black Pepper, Coarse Ground
1/2 tsp McCormick Gourmet Collection Mint Flakes
1/2 tsp McCormick Oregano Leaves
1/2 tsp salt
1/3 cup crumbled feta cheese
--> Salad
1 large yellow squash
1 large zucchini
1 cup cherry tomatoes, halved
1/4 cup thinly sliced red onion
2 Tbsp quartered pitted Kalamata olives
For the Vinaigrette, mix oil, lemon juice, vinegar and seasonings
in small bowl with wire whisk until well blended. Stir in feta cheese.
Set aside.
For the Salad, trim squash ends. Slice into ribbons with vegetable peeler
or mandolin, discarding outside ribbons and core.
To serve, place squash ribbons on each salad plate. Top with tomatoes,
onion and olives. Serve with Vinaigrette on the side.
Serves: 6
Nutrition per Serving:
166 Total Calories, 14g Fat, 3mg Cholesterol, 320mg Sodium,
7g Carbs, 2g Fiber, 3g Protein
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