This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"To remember a successful salad is generally to remember a successful dinner; at all events, the perfect dinner necessarily includes the perfect salad."
-George Ellwanger, Gastronomist
I love this little salad. It's quick and easy and really tasty. You can use yellow squash instead or combine the two for great color. It makes a great side dish for almost any soup and then you have the perfect dinner.
Servings = 4 | Serving size =about 1 1/2 cups
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3.
This recipe keeps well for about 48 hours.
|2 Tbsp||olive oil|
|2 Tbsp||balsamic vinegar|
|2 Tbsp||maple syrup|
|fresh ground black pepper (to taste)|
|1 tsp||dried marjoram|
|1 lb||zucchini (cut into medium dice)|
|8 ounces||grape or cherry tomatoes|
|4 Tbsp||pine nuts|
Whisk together the olive oil, balsamic vinegar, maple syrup, salt, pepper and marjoram. Place in the refrigerator while cutting the zucchini.
Cut the zucchini into medium dice. This should be about 1/4 inch cubes.
Toss the zucchini, tomatoes and pine nuts together in the vinaigrette. Chill well before serving.
Serving size = about 1 1/2 cups
Servings = 4
Amount Per Serving
|Calories 178||Calories from Fat 111|
|% Daily Value|
|Total Fat 13g||20%|
|Saturated Fat 1g||7%|
|Monounsaturated Fat 7g|
|Trans Fat 0g|
|Total Carbohydrates 15g||5%|
|Dietary Fiber 2g||9%|
|Vitamin A 14%||Vitamin C 44%|
|Calcium 4%||Iron 7%|
|Vitamin K 19 mcg||Potassium 508 mg|
|Magnesium 49 mg|